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PRIZE  ESSAY 


ON   THE 


Prize  offered  by  W.  T.  WYLIE  and  awarded  to  D.  H.  COMPTON. 


HOW     TO      COOK     THE      POTATO, 

Furnished  by  frof.  SLOT. 


ILLUSTRATED.    PRICE,   25   CENTS. 


New- York : 

JUDD      &     CO., 

No.   245    BROADWAY. 


S.  W.  Green,  Printer  and  Stereotyper,  1G  and  18  Jacob  Street,  New-York. 


OP  THE 


Division 
Range 
Shelf. 
Received . 


d  7 

PRIZE    ESSAY 


POTATO    AND    ITS    CULTIVATION. 

$100. 


IN  the  fall  of  1868,  I  offered  $100  as  a  prize  for  the  best  Essay  on  the 
Cultivation  of  the  Potato,  under  conditions  then  published ;  the  prize  to  be 
awarded  by  a  committee  composed  of  the  following  gentlemen,  well  known 
in  agricultural  circles  : 

Colonel  MASON  C.  WELD,  Associate  Editor  of  American  Agriculturist. 
A.  S.  FULLER,  Esq.,  of  Ridgewood,  N.  J.,  the  popular  author  of  several  horti- 
cultural works,  and  Associate  Editor  of  the  Hearth  and  Home. 
Dr.  F.  M.  HEXAMER,  who  has  made  the  cultivation  of  the  potato  a  special 
study. 

In  the  month  of  January,  1870,  the  committee  awarded  the  prize  to  D. 
A.  Compton ;  and  this  Essay  is  herewith  submitted  to  the  public  in  the  hope 
of  stimulating  a  more  intelligent  and  successful  cultivation  of  the  Potato. 
BELLEFONTE,  PA.,  January,  1870.  W.  T.  WYLIE. 


POTATO  CULTURE. 

BY   D.    A.    COMPTON,    HAWLEY,    PENNSYLVANIA. 

THE  design  of  this  little  treatise  is  culture  in  its  various  branches,  to  the 

to  present,  with  minuteness  of  detail,  exclusion  of  other  pursuits, 

that  mode  of  culture  which  experience  The   statements   which   appear   in 

and  observation  have  proved  to  be  the  following  pages  are  based  upon 

best  adapted  to  the  production  of  the  actual  personal   experience,   and  are 

Potato  crop.  the.  results  of  many  experiments  made 

It  is  written  by  one  who  himself  to  test  as  many  theories, 

holds  the  plow,  and  who  has,  since  his  Throughout  the  Northern  States  of 

early  youth,  been  engaged    in   agri-  our  country  the  potato  is  the  third  of 

OFFICE  OF  THE  AMERICAN  AGRICULTURIST,  > 
NEW-YORK,  January,  1870.       S 

REV.  W.  T.  WYLIE  :  DEAR  SIR  :  The  essays  submitted  to  us  by  Mr.  Bliss,  according 
to  your  announcement,  numbered  about  twenty.  Several  could  not  be  called  essays  from 
their  brevity,  and  others  were  exceedingly  incomplete.  About  twelve,  however,  required 
and  were  worthy  of  careful  consideration.  That  of  Mr.  D.  A.  Compton,  of  Hawley, 
Wayne  County,  Pa.,  was,  in  the  opinion  of  your  committee,  decidedly  superior  to  the  others 
as  a  practical  treatise,  sure  to  be  of  use  to  potato-growers  in  every  part  of  the  country,  and 
well  worthy  the  liberal  prize  offered  by  yourself. 

In  behalf  of  the  committee,  sincerely  yours,  MASON  C.  WELD,  Chairman. 


Potato  Culture. 


the  three  staple  articles  of  food.  It 
is  held  in  such  universal  esteem  as  to 
be  regarded  as  nearly  indispensable. 
This  fact  is  sufficient  to  render  a  tho- 
rough knowledge  of  the  best  varieties 
for  use,  the  character  of  soil  best 
adapted  to  their  growth,  their  culti- 
vation and  after-care,  matters  of  the 
highest  importance  to  the  farmers  of  • 
the  United  States. 

The  main  object  of  this  essay  is  so 
to  instruct  the  novice  in  potato-grow- 
ing that  he  may  be  enabled  to  go 
to  work  understandingly  and  produce 
the  potato  in  its  highest  perfection, 
and  realize  from  his  labors  bestowed 
on  the  crop  the  greatest  possible  pro- 
fits. 

SOIL    REQUIRED— ITS   PliEPARA- 
TION. 

The  potato  is  most  profitably 
grown  in  a  warm,  dry,  sandy,  or  gra- 
velly loam,  well  filled  with  decayed 
vegetable  matters.  The  famous  po- 
tato lands  of  Lake  County,  Ohio, 
from  which  such  vast  quantities  of 
potatoes  are  shipped  yearly,  are  yel- 
low sand.  This  potato  district  is 
confined  to  ridges  running  parallel 
with  Lake  Erie, 'which,  according  to 
geological  indications,  have  each  at 
different  periods  defined  its  bounda- 
ries. This  sand  owes  much  of  its  po- 
tato-growing qualities  to  the  sedimen- 
tary deposit  of  the  lake  and  to  manu- 
ral  properties  furnished  by  the  decom- 
position of  the  shells  of  water-snails, 
shell-fish,  etc.,  that  inhabited  the  wa- 
ters. 

New  lands,  or  lands  recently  de- 
nuded of  the  forest,  if  sufficiently  dry, 
produce  tubers  of  the  most  excellent 
quality.  Grown  on  dry,  new  land, 
the  potato  always  cooks  dry  and 
mealy,  and  possesses  an  agreeable 
flavor  and  aroma,  not  to  be  attained 
in  older  soils.  In  no  argillaceous  soil 
can  the  potato  be  grown  to  perfection 
as  regards  quality.  Large  crops  on 


such  soil  may  be  obtained  in  favora- 
ble seasons,  but  the  tubers  are  inva- 
riably coarse-fleshed  and  ill-flavored. 
To  produce  roots  of  the  best  quality, 
the  ground  must  be  dry,  deep,  and 
porous  ;  and  it  should  be  remembered 
that,  to  obtain  very  large  crops,  it  is 
almost  impossible  to  get  too  much 
humus  in  the  soil.  Humus  is  usually 
added  to  arable  land  either  by  plow- 
ing under  green  crops,  such  as  clover, 
buckwheat,  peas,  etc.,  or  by  drawing 
and  working  in  muck  obtained  from 
swamps  and  low  places. 

The  muck  should  be  drawn  to  the 
field  in  fall  or  winter,  and  exposed  in 
small  heaps  to  the  action  of  frost.  In 
the  following  spring,  sufficient  lime 
should  be  mixed  with  it  to  neutralize 
the  acid,  (which  is  found  in  nearly  all 
muck,)  and  the  whole  be  spread 
evenly  and  worked  into  the  surface 
with  harrow  or  cultivator. 

Leaves  from  the  woods,  buckwheat 
straw,  bean,  pea,  and  hop  vines,  etc., 
plowed  under  long  enough  before 
planting  to  allow  them  time  to  rot, 
are  very  beneficial.  Sea-weed,  when 
bountifully  applied,  and  turned  under 
early  in  the  fall,  has  no  superior  as  a 
manure  for  the  potato.  No  stable  or 
barn-yard  manure  should  be  applied 
to  this  crop.  If  such  nitrogenous 
manure  must  be  used  on  the  soil,  it 
is  better  to  apply  it  to  some  other 
crop,  to  be  followed  the  succeeding 
year  by  potatoes.  The  use  of  stable 
manure  predisposes  the  tubers  to  rot ; 
detracts  very  much  from  the  desired 
flavor;  besides,  generally  not  more 
than  one  half  as  many  bushels  can  be 
grown  per  acre  as  can  be  obtained  by 
using  manures  of  a  different  nature. 
Market  gardeners,  many  of  whom 
from  necessity  plant  on  the  same 
ground  year  after  year,  often  use  fine 
old  stable  manure  with  profit.  Usu- 
ally they  plant  only  the  earlier  varie- 
ties, crowd  them  with  all  possible 
speed,  dig  early,  and  sell  large  and 


Potato  Culture. 


little  before  they  have  time  to  rot, 
thus  clearing  the  ground  for  later- 
growing  vegetables.  Thus  grown, 
potatoes  are  of  inferior  quality,  and 
the  yield  is  not  always  satisfactory. 
Flavor,  however,  is  seldom  thought 
of  by  the  hungry  denizens  of  our 
cities,  in  their  eagerness  to  get  a  taste 
of  something  fresh. 

Market  gardeners  will  find  great 
benefit  from  the  use  of  wood-ashes, 
lime,  and  the  phosphates.  Sprinkle 
superphosphate  in  the  hill  at  the  rate 
of  two  hundred  pounds  per  acre ; 
mix  it  slightly  in  the  soil  with  an  iron 
rake  or  potato-hook,  then  plant  the 
seed.  Just  before  the  last  hoeing, 
sprinkle  on  and  around  the  hill  a 
large  handful  of  wood-ashes,  or  an 
equal  quantity  of  lime  slacked  in  brine 
as  strong  as  salt  will  make  it. 

But  for  the  generality  of  farmers, 
those  who  grow  only  their  own  sup- 
ply, or  those  who  produce  largely  for 
market,  no  other  method  of  preparing 
the  soil  is  so  good,  so  easy,  and  so 
cheap  as  the  following;  it  requires 
time,  but  pays  a  big  interest :  Seed 
down  the  ground  to  clover  with  wheat 
or  oats.  As  soon  as  the  grain  is  off, 
sow  one  hundred  and  fifty  pounds  of 
plaster  (gypsum)  per  acre,  and  keep 
off  all  stock.  The  next  spring,  when 
the  clover  has  made  a  growth  of  two 
inches,  sow  the  same  quantity  of  plaster 
again.  About  the  tenth  of  July,  harrow 
down  the  clover,  driving  the  same  di- 
rection and  on  the  same  sized  lands  you 
wish  to  plow ;  then  plow  the  clover 
neatly  under  about  seven  inches  deep. 
Harrow  down  the  same  way  it  was 
plowed,  and  immediately  sow  and 
harrow  in  two  bushels  of  buckwheat 
per  acre.  When  it  has  grown  two 
inches,  sow  plaster  as  before ;  and 
when  the  buckwheat  has  grown  as 
large  as  it  will,  harrow  down  and 
plow  under  about  five  inches  deep. 
This,  when  cross-plowed  in  the  spring 
sufficiently  deep  to  bring  up  the 


clover-sod,  is  potato  ground  first-class 
in  all  respects. 

It  is  hardly  supposable  that  this 
mode  of  preparation  of  soil  would 
meet  with  favor  among  all  farmers. 
There  is  a  parsimonious  class  of  culti- 
vators who  would  consider  it  a  down- 
right loss  of  time,  seed,  and  labor; 
but  any  one  who  will  take  the  trou- 
ble to  investigate,  will  find  that  these 
same  parsimonious  men  never  produ- 
ced four  hundred  bushels  of  potatoes 
per  acre  ;  and  that  the  few  bushels  of 
small  tubers  that  they  do  dig  from 
an  acre,  are  produced  at  considerable 
loss.  "  Men  do  not  gather  grapes 
from  thorns,  nor  figs  from  thistles." 

To  make  potato-growing  profitable 
in  these  times  of  high  prices  of  land 
and  labor,  it  is  absolutely  necessary 
that  the  soil  be  in  every  way  fitted 
to  meet  any  and  all  demands  of  the 
crop. 

It  is  said  that  in  the  State  of  Maine, 
previous  to  the  appearance  of  the 
potato  disease,  and  before  the  soil  had 
become  exhausted  by  continued  crop- 
ping, potatoes  yielded  an  average  of 
four  hundred  bushels  per  acre.  Now, 
every  observer  is  aware  that  the 
present  average  yield  of  the  same 
vegetable  is  much  less  than  half  what 
it  was  formerly.  This  great  deterio- 
ration in  yield  can  not  be  attributed 
to  "  running  out "  of  varieties ;  for  va- 
rieties are  extant  which  have  not  yet 
passed  their  prime.  It  can  not  be 
wholly  due  to  disease;  for  disease  does 
not  occur  in  every  season  and  in 
every  place.  True,  we  have  more  in- 
sects than  formerly,  but  they  can  not 
be  responsible  for  all  the  great  falling 
off.  It  is  traceable  mainly  to  poverty 
of  the  soil  in  certain  ingredients  im- 
peratively needed  by  the  crop  for  its 
best  development,  and  to  the  perni- 
cious effect  of  enriching  with  nitroge- 
nous manures.  Any  one  who  will 
plant  on  suitably  dry  soil,  enriched 
only  with  forest-leaves,  sea-weeds,  or 


Potato  Cttlture. 


by  plowing  under  green  crops  until 
the  whole  soil  to  a  proper  depth  is 
completely  filled  with  vegetable  mat- 
ter, will  find  to  his  satisfaction  that 
the  potato  can  yet  be  grown  in  all  its 
pristine  vigor  and  productiveness. 

To  realize  from  potato-growing  the 
'  greatest  possible  profits,  (and  profits 
are  what  we  are  all  after,)  the  follow- 
ing conditions  must  be  strictly  ad- 
hered to  :  First,  the  ground  chosen 
must  be  dry,  either  naturally  or  made 
so  by  thorough  drainage;  a  gently 
sloping,  deep,  sandy  or  gravelly  loam 
is  preferable.  Second,  the  land  should 
be  liberally  enriched  with  humus  by 
some  of  the  means  mentioned,  if  it  is 
not  already  present  in  the  soil  in  suffi- 
cient quantities,  and  the  soil  should 
be  deeply  and  thoroughly  plowed, 
rendering  it  light,  porous,  and  pul- 
verulent, that  the  air  and  moisture 
may  easily  penetrate  to  any  desirable 
depth  of  it ;  and  a  proper  quantity  of 
either  wood-ashes  or  lime,  or  both, 
mixed  with  common  salt,  should  be 
harrowed  into  the  surface  before 
planting,  or  be  applied  on  top  of  the 
hills  immediately  after  planting.  And, 
finally,  the  cultivation  and  after-care 
should  be  prompt,  and  given  as  soon  as 
needed.  Nothing  is  more  conducive 
to  failure,  after  the  crop  is  properly 
planted,  than  failure  in  promptness  in 
the  cultivation  and  care  required. 


GENERAL  REMARKS  ON  MANURING 
WITH  GREEN  CROPS. 

Experience  proves  that  no  better 
method  can  be  adopted  to  bring  up 
lands  partially  exhausted,  which  are  re- 
mote from  cities,  than  plowing  under 
green  crops.  By  this  plan  the  farmer 
can  take  lot  after  lot,  and  soon  bring 
all  up  to  a  high  state  of  fertility. 
True,  he  gathers  no  crop  for  one  year, 
but  the  outlay  is  little ;  and  if  in  the 
second  year  he  gathers  as  much  from 


one   acre   as   he   formerly  did  from 
three,  he  is  still  largely  the  gainer. 

It  costs  no  more  to  cultivate  an 
acre  of  rich,  productive  land  than  an 
acre  of  poor,  unproductive  land ;  and 
the  pleasure  and  profit  of  harvesting 
a  crop  that  abundantly  rewards  the 
husbandman  for  his  care  and  labor 
are  so  overwhelmingly  in  favor  of 
rich  land  as  to  need  no  comment. 
Besides,  manuring  with  green  crops 
is  not  transitory  in  its  effects ;  the  land 
remembers  the  generous  treatment  for 
many  years,  and  if  at  times  lime  or 
ashes  be  added  to  assist  decomposi- 
tion, will  continue  to  yield  remunera- 
tive crops  long  after  land  but  once 
treated  with  stable  manure  or  guano 
fails  to  produce  any  thing  but  weeds. 
The  skinning  process,  the  taking  off 
of  every  thing  grown  on  the  soil  and 
returning  nothing  to  it,  is  ruinous 
alike  to  farm  and  farmer.  Thousands 
of  acres  can  be  found  in  various  parts 
of  the  country  too  poor  to  pay  for 
cultivating  without  manuring.  Of 
the  capabilities  of  their  lands  under 
proper  treatment  the  owners  thereof 
have  no  idea  whatever.  Such  men 
say  they  can  not  make  enough  ma- 
nure on  the  farm  and  are  too  poor 
to  buy.  Why  not,  then,  commence 
plowing  under  green  crops,  the  only 
manure  within  easy  reach  ?  If  fifty 
acres  can  not  be  turned  under  the  first 
year,  put  at  least  one  acre  under, 
which  will  help  feed  the  rest.  Why 
be  contented  with  thirty  bushels  of 
corn  per  acre,  when  eighty  or  one 
hundred  may  be  had  ?  Why  raise 
eight  or  twelve  bushels  of  wheat  per 
acre,  when  forty  may  as  well  be  had  ? 
Why  cut  but  one  half-ton  of  hay  per 
acre,  when  the  laws  of  nature  allow  at 
least  three?  Why  spend  precious 
time  digging  only  one  hundred  bush- 
els of  potatoes  per  acre,  when  with 
proper  care  and  culture  three  or  four 
hundred  may  easily  be  obtained? 
And,  finally,  why  toil  and  sweat,  and 


Potato  Culture. 


have  the  poor  dumb  beasts  toil  and 
sweat,  cultivating  thirty  acres  for  the 
amount  of  produce  that  should  grow, 
may  grow,  can  grow,  and  has  grown 
on  ten  acres  ? 

The  poorest,  most  forsaken  side- 
hills,  cobble-hills,  and  knolls,  if  the 
sand  or  gravel  be  of  moderate  depth, 
underlaid  by  a  subsoil  rather  retentive, 
by  turning  under  green  crops  grow 
potatoes  of  the  first  quality.  If  land 
be  so  poor  that  clover  will  not  take, 
as  is  sometimes  the  case,  seed  to 
clover  with  millet  very  early  in  the 
spring,  and  harrow  in  with  the  millet 
thirty  bushels  of  wood-ashes,  or  two 
hundred  pounds  of  guano  per  acre; 
then  sow  the  clover-seed  one  peck 
per  acre ;  brush  it  in. 

If  neither  ashes  nor  guano  can  be 
obtained  at  a  reasonable  price,  sow 
two  hundred  pounds  of  gypsum  per 
acre  as  soon  'as  the  bushing  is  com- 
pleted. This  will  not  fail  in  giving 
the  clover  a  fair  foothold  on  the  soil. 

Before  the  millet  blossoms,  cut  and 
cure  it  for  hay.  Keep  all  stock  off 
the  clover,  plaster  it  the"  following 
spring,  plow  it  under  when  in  full 
bloom  ;  sow  buckwheat  immediately ; 
when  up,  sow  plaster;  when  in  full 
bloom,  plow  under  and  sow  the 
ground  immediately  with  rye,  to  be 
plowed  under  the  next  May.  Thus 
three  crops  are  put  under  within  a 
year,  the  ground  is  left  strong,  light, 
porous,  free  from  weeds,  ready  to 
grow  a  large  crop  of  potatoes,  or  al- 
most any  thing  else. 

Much  is  gained  every  way  by  hav- 
ing and  keeping  land  in  a  high  state 
of  fertility.  Some  crops  require  so 
long  a  season  for  growth,  that  high 
condition  of  soil  is  absolutely  neces- 
sary to  carry  them  through  to  matu- 
rity in  time  to  escape  autumnal  frosts. 
In  the  Western  States  manure  has 
hitherto  been  considered  of  but  little 
>  value.  The  soil  of  these  States  was 
originally  very  rich  in  humus.  For  a 


time  wheat  was  produced  at  the  rate 
of  forty  bushels  per  acre ;  but  accord- 
ing to  the  statistics  given  by  the  Agri- 
culcural  Department  at  Washington, 
for  the  year  1866,  the  average  yield 
in  some  of  these  States  was  but  four 
and  -a  half  bushels  per  acre.  It  is 
evident  from  this  that  Mr.  Skinflint 
has  had  things  pretty  much  his  own 
way.  His  land  now  produces  four  and 
a  half  bushels  per  acre ;  what  time 
shall  elapse  when  it  shall  be  four  and 
one  half  acres  per  bushel  ?  Who  dare 
predict  that  manure  will  not  at  some 
day  be  of  value  west  of  the  Allegha- 
nies  ?  New-Jersey,  with  a  soil  natu- 
rally inferior  to  that  of  Illinois,  con- 
tains extensive  tracts  that  yearly  yield' 
over  one  hundred  bushels  of  Indian 
corn  per  acre,  while  the  average  of 
the  State  is  over  forty-three ;  and  the 
average  yield  of  ihe  same  cereal  in 
Illinois  is  but  little  over  thirty-one 
bushels  per  acre.  In  the  Western 
States,  where  potatoes  are  grown  ex- 
tensively for  Southern  markets,  the 
average  yield  is  about  eighty  bushels 
per  acre ;  while  in  old  Pennsylvania 
could  be  shown  the  last  year  potatoes 
yielding  at  the  rate  of  six  hundred  and 
forty  bushels  per  acre.  There  are 
those  who  argue  that  manure  is 
never  necessary — that  plant-food  is 
.supplied  in  abundance  by  the  atmo- 
sphere ;  it  was  also  once  said  a  certain 
man  had  taught  his  horse  to  live 
without  eating;  but  it  so  happened 
that  just  as  he  got  the  animal  per- 
fectly schooled,  it  died. 

Good,  thorough  cultivation  and 
aeration  of  the  soil  undoubtedly  do 
much  toward  the  production  of  crops ; 
but  mere  manipulation  is  not  all  that 
is  needed. 

That  growing  plants  draw  much 
nourishment  from  the  atmosphere, 
and  appropriate  largely  of  its  consti- 
tuents in  building  up  their  tissue,  is 
certainly  true ;  it  is  also  certainly  true 
that  they  require  something  of  the 


Potato  Culture. 


soil  besides  mere  anchorage.  All  facts 
go  to  show  that  if  the  constituents 
needed  by  the  plant  from  the  soil  are 
not  present  in  the  soil,  the  efforts  of 
the  plant  toward  proper  development 
are  abortive  ?  What  sane  farmer  ex- 
pects to  move  a  heavy  load  over  a 
rugged  road  with  a  team  so  lean 
and  poverty-stricken  that  they  cast 
but  a  faint  shadow  ?  Yet  is  he  much 
nearer  sanity  when  lie  expects  farming 
to  be  pleasant  and  profitable,  and 
things  to  move  aright,  unless  his  land 
is  strong  and  fat  ?  Is  he  perfectly 
sane  when  he  thinks  he  can  skin  his 
farm  year  after  year,  and  not  finally 
come  to  the  bone  ?  The  farmer  on 
exhausted  land  must  of  necessity  use 
manure.  Manure  of  so?ne  kind  must 
go  under,  or  he  must  go  under;  and 
to  the  great  mass  of  cultivators  no 
mode  of  enriching  is  so  feasible,  so 
cheap,  and  attended  with  such  satis- 
factory results,  as  that  of  plowing  un- 
der green  crops. 

The  old  plan  of  leaving  an  exhaust- 
ed farm,  and  going  West  in  search  of 
rich  "  government  land,"  must  soon  be 
abandoned.  Already  the  head  of  the 
column  of  land-hunters  have  "  fetched 
up"  against  the  Pacific,  and  it  is 
doubtful  whether  their  anxious  gaze 
will  discover  any  desirable  unoccupied 
soil  over  its  waters. 

The  writer  would  not  be  understood 
as  saying  that  all  farms  are  exhaust- 
ed, or  that  there  is  no  way  of  recu- 
peration but  by  plowing  under  green 
crops.  What  he  wishes  understood 
is,  that  where  poor,  sandy,  or  gravelly 
lands  are  found,  which  bring  but  small 
returns  to  the  owner,  by  subjecting 
them  to  the  process  indicated,  such 
lands  bring  good  crops  of  the  kind 
under  consideration.  And  further, 
that  land  in  the  proper  condition  to 
yield  a  maximum  crop  of  potatoes, 
is  fitted  to  grow  other  crops  equally 
well.  Neither  would  the  writer  be  un- 
derstood as  arguing  that  a  crop  of 


clover  and  one  of  buckwheat  should 
be  turned  under  for  each  crop  of  po- 
tatoes ;  where  land  is  already  in  high 
condition,  it  may  not  be  necessary. 
A  second  growth  of  clover  plowed 
under  in  the  fall  for  planting  early 
kinds,  and  a  clean  clover  sod  turned 
in  flat  furrows  in  the  spring,  for  the 
late  market  varieties,  answer  very 
well.  To  turn  flat  furrows,  take  the 
furrow-slice  wide  enough  to  have  it 
fall  completely  inside  the  preceding 
one. 

Potatoes  should  not  be  planted 
year  after  year  on  the  same  ground ; 
trouble  with  weeds  and  rapid  deterio- 
ration of  quality  and  quantity  of  tu- 
bers soon  render  the  crop  unprofita- 
ble. Loamy  soil  planted  continuously 
soon  becomes  compact,  heavy,  and 
lifeless.  Where  of  necessity  potatoes" 
must  be  grown  yearly  on  the  same 
soil,  it  is  advisable  to  dig  rather  early, 
and  bury  the  vines  of  each  hill  in  the 
one  last  dug ;  then  harrow  level,  and 
sow  rye  to  be  plowed  under  next 
planting  time. 

The  intelligent  farmer,  who  grows 
large  crops  for  market,  will  always  so 
arrange  as  to  have  a  clover-sod  on 
dry  land  in  high  condition  each  year 
for  potatoes.  It  is  said  by  many,  in 
regard  to  swine,  that  "  the  breed  is  in 
the  trough ;"  though  this  is  certainly 
untrue  to  a  certain  extent,  yet  it  is  un- 
deniable that  in  potato-growing  suc- 
cess or  failure  is  in  the  character  of 
soil  chosen  for  their  production. 

Why  clover,  or  clover  and  buck- 
wheat lands,  are  so  strongly  urged  is, 
such  lands  have  in  them  just  what 
the  tubers  need  for  their  best  and 
healthiest  development;  the  soil  is 
rendered  so  rich,  light,  and  porous, 
and  so  free  from  weeds,  that  the  cul- 
tivation of  such  land  is  rather  a  plea- 
sure than  otherwise,  and  at  the  close 
of  the  season  the  tangible  profits  in 
dollars  and  cents  are  highly  gratify- 
ing. 


Potato  C 


7 


VARIETIES. 

From  the  fact  that  the  United 
States  produce  about  109,000,000 
bushels  of  potatoes  annually,  it  might 
be  supposed  a  great  many  varieties 
would  be  cultivated.  Such,  however, 
is  not  the  fact.  Of  the  varieties  ex- 
tant, comparatively  few  are  grown  ex- 
tensively. 

Every  grower's  observation  has  es- 
tablished the  fact  that  for  quality  the 
early  varieties  are  inferior  to  the  late 
ones.  The  Early  June  is  very  early, 
but  its  quality  is  quite  indifferent. 
The  Cherry  Blow  is  early,  attains 
good  size,  and  yields  rather  well.  In 
quality  it  is  poor.  The  Early  Kidney, 
as  to  quality,  is  good,  but  will  not 
yield  enough  to  pay  for  cultivation. 
The  Cowhorn,  said  to  be  the  Mexican 
yam,  is  quite  early,  of  first  quality, 
but  yields  very  poorly.  The  Michi- 
gan White  Sprout  is  early,  rather  pro- 
ductive, and  good.  Jackson  White  is 
in  quality  quite  good,  is  early,  and 
a  favorite  in  some  places.  The  Mo- 
nitor is  rather  early,  yields  large  crops ; 
but  as  its  quality  is  below  par,  it 
brings  a  low  price  in  market.  Phil- 
brick's  Early  White  is  one  of  the 
whitest- skinned  and  whitest-fleshed 
potatoes  known.  It  is  about  as  early 
as  Early  Goodrich,  is  quite  productive, 
and  grows  to  a  large  size,  with  but 
few  small  ones  to  the  hill.  Its  quality 
is  excellent.  It  has  not  yet  been  ex- 
tensively tested.  The  Early  Rose  is 
said  to  be  very  early,  of  excellent 
quality,  and  to  yield  extremely  well. 
It  has,  however,  not  been  very  wide- 
ly tested.  Perhaps  for  earliness  and 
satisfactory  product,  the  Early  Good- 
rich has  no  superior.  It  is  of  fail- 
quality,  and  though  some  seasons  it 
does  not  yield  as  well  as  others,  yet, 
all  things  considered,  it  is  a  desira- 
ble variety.  The  old  Neshannock,  or 
Mercer,  is  among  the  latest  of  the 
early  varieties.  As  to  quality,  it  is  the 


standard  of  excellence  of  the  whole 
potato  family.  But  it  yields  rather 
poorly,  and  its  liability  to  rot,  except 
on  soils  especially  fitted  for  it,  has  so 
discouraged  growers  that  its  cultiva- 
tion in  many  sections  is  abandoned. 
On  rather  poor,  sandy  soil,  manured 
in  the  hill  with  wood-ashes,  common 
salt,  and  plaster  only,  it  will  produce 
in  ordinary  seasons  two  hundred 
bushels  per  acre  of  sound,  merchanta- 
ble tubers,  that  will  always  command 
the  highest  market  price.  Any  potato 
cultivated  for  a  long  series'  of  years 
will  gradually  become  finer  in  texture 
and  better  in  quality  ;  but  its  liability 
to  disease  will  also  be  greatly  increas- 
ed. As  an  instance  of  this,  it  will  be 
remembered  that  when  the  Merino 
and  California  varieties  were  first  in- 
troduced, they  were  so  coarse  as  to 
be  thought  fit  only  to  feed  hogs,  and 
for  this  purpose,  on  account  of  their 
great  yielding  qualities,  farmers  con- 
tinued to  cultivate  them,  until  finally 
they  became  so  changed  as  in  many 
sections  to  be  preferred  for  the  table. 
Their  cultivation,  however,  is  now 
nearly  abandoned. 

Of  the  later  varieties,  the  Garnet 
Chili,  a  widely-diffused  and  well- 
known  sort,  deserves  notice.  It  is 
not  of  so  good  quality  as  the  Peach 
Blow;  but  its  freedom  from  disease, 
and  the  large  crop  it  produces,  make 
it  a  favorite  with  many  growers.  The 
chief  fault  with  it  is,  the  largest  speci- 
mens are  apt  to  be  hollow  at  the  cen- 
tre. It  ripens  rather  early;  and,  even 
when  dug  long  before  maturity,  it  has 
a  dryness  and  mealiness,  when  pre- 
pared for  the  table,  not  found  in  many 
other  sorts.  The  Buckeye  is  exten- 
sively grown  for  market ;  its  yield  is 
not  satisfactory,  and  its  quality  is  only 
medium.  The  Dykeman  is  yet  grown 
to  some  extent,  but  will  soon  be  su- 
perseded. 

The  Prince  Albert  is  a  well-known 
and  highly-esteemed  variety,  ap- 


Potato  Culture. 


preaching  very  near  the  Peach  Blow 
in  quality.  One  peculiarity  of  this 
potato  is,  the  largest  tubers  appear  to 
be  of  as  good  quality  as  the  small 
ones.  With  proper  soil  and  culture, 
it  yields  a  fair  crop ;  is  quite  free  from 
disease  ;  and  its  smoothness,  high  fla- 
vor, and  fine  appearance  make  it  much 
sought  after  in  the  market. 

The  Fluke,  a  very  late  potato,  is  a 
great  favorite  with  many  who  produce 
for  market.  Its  yield  is  very  large ; 
and  its  smoothness  and  uniformity  of 
size  make  it  altogether  a  desirable 
variety.  It  is  generally  free  from 
disease.  In  quality  it  is  rather  above 
medium. 

The  Harrison,  if  it  should  do  as 
well  in  the  future  as  it  has  done  in 
the  past,  bids  fair  to  become  the  po- 
tato for  general  cultivation.  It  has 
yielded  in  this  section,  on  soil  of  mo- 
derate fertility,  with  ordinary  culture, 
one  peck  to  the  hill  of  uniform-sized, 
merchantable  potatoes.  It  is  a  strong, 
vigorous  grower,  and  very  healthy. 
Its  quality,  though  not  the  very  best, 
is  good.  The  Willard,  lately  origi- 
nated by  C.  W.  Gleason,  of  Massa- 
chusetts, is  a  half-early  variety.  It  is 
enormously  productive,  of  a  rich  rose 
color,  spotted  and  splashed  with  white. 
The  flesh  is  white.  In  form  and  size 
it  closely  resembles  the  Early  Good- 
rich, its  parent.  It  has  not  been  ex- 
tensively tested,  but  certainly  promises 
well.  The  Excelsior  is  said,  by  those 
interested  in  its  sale,  to  be  very  pro- 
ductive, and  of  most  excellent  qua- 
lity, retaining  its  superior  flavor  all 
the  year  round.  It  is  claimed  that 
old  potatoes  of  this  variety  are  better 
than  new  ones  of  most  early  kinds, 
thus  obviating  the  necessity  of  having 
early  sorts.  The  Excelsior  is  said  to 
cook  very  white  and  mealy ;  form 
nearly  round,  eyes  prominent.  It  has 
not  been  much  tested  out  of  the 
neighborhood  where  it  originated. 

But  the  potato-eater  is  yet  unborn 


who  can  justly  find  fault  with  a  pro- 
perly-grown Peach.  Blow.  It  is  pro- 
nounced by  many  equal  or  superior 
to  the  Mercer  in  quality,  which  is  not 
the  fact.  It  is  emphatically  a  late 
potato ;  and,  though  it  does  not  yield 
as  well  per  acre  as  some  other  sorts, 
it  is  comparatively  healthy;  and  its 
quality  is  such  that  it  always  brings 
a  high  price  in  the  market.  In  fact, 
but  few  other  kinds  of  late  sorts  could 
find  sale  if  enough  of  this  kind  were 
offered  to  supply  the  demand.  Plant- 
ed ever  so  early,  it  keeps  green  through 
the  heat  of  summer,  and  never  ma- 
tures its  tubers  until  after  the  fall 
rains,  and  then  no  potato  does  it  more 
rapidly. 

Grown  on  rich  argillaceous  soil,  it 
will  be  hollow,  coarse  flesh,  and  ill- 
flavored  ;  but  planted  on  such  soil  as 
is  recommended,  it  is  about  all  that 
could  be  desired.  It  is  a  strong,  vi- 
gorous grower;  and  one  peculiarity 
of  it  is,  that  insects  will  not  attack 
vines  of  this  variety  if  other  kinds  are 
within  reach. 

Planted  on  extremely  poor  ground, 
it  will,  perhaps,  yield  more  bushels  of 
tubers,  and  those  of  better  quality, 
than  any  other  variety  that  could  be 
planted  on  the  same  soil.  Among  all 
the  old  or  new  sorts,  perhaps,  no  po- 
tato can  be  found  that  deteriorates 
so  little  in  quality  from  maturity  to 
maturity  again.  And,  in  fine,  where 
only  high  quality  with  moderate  yield 
are  desired,  it  has  few  if  any  supe- 
riors. 

Many  other  varieties  might  be  men- 
tioned ;  but  the  list  given  includes 
about  all  of  much  merit.  New  varie- 
ties are  constantly  arising,  clamoring 
for  public  favor,  many  of  which  are 
wholly  unworthy  of  general  cultiva- 
tion. One  or  two  varieties,  such  as 
are  adapted  to  the  grower's  locality 
and  market,  are  preferable  to  a  greater 
number  of  sorts  grown  merely  for  va- 
riety's sake. 


Potato  Culture. 


INFLUENCE  OF  SOIL  ON  SEEDLINGS. 

The  characteristics  of  a  potato,  such 
as  quality,  productiveness,  healthful- 
ness,  uniformity  of  size,  etc.,  depend 
much  on  the  nature  of  the  soil  on 
which  it  originated.  These  charac- 
teristics, some  or  all,  imbibed  by  the 
minute  potato  from  the  ingredients 
of  the  soil,  at  its  first  growth  from  the 
seed  of  the  potato-ball,  adhere  with 
great  tenacity  to  it  through  all  its 
generations.  A  seedling  may,  in  size, 
color,  and  form  resemble  its  parent ; 
but  its  constitution  and  quality  are  in 
a  great  degree  dependent  on  the  na- 
ture of  the  soil,  climatic  influences, 
and  other  accidental  causes. 

True  crosses  are  generally  more 
vigorous  and  healthy  than  others; 
and  it  is  probably  to  accidental 
crosses  we  are  indebted  for  many  va- 
rieties that  differ  so  widely  from  their 
parents.  A  cross  is  most  apparent  to 
the  eye  when  the  parents  are  of  diffe- 
rent colors,  in  which  case  the  offspring 
will  be  striped  or  marked  with  the 
colors  of  each  parent. 

HOW  TO  CROSS  VARIETIES. 

In  order  to  comprehend  fully  the 
principles  of  this  subject,  and  their 
application  to  practical  operations,  it 
will  be  necessary  to  take  a  general 
view  of  the  generative  organs  of  the 
vegetable  kingdom,  and  the  manner 
in  which  they  act  in  the  production 
of  their  species.  If  we  examine  a 
perfect  flower,  we  shall  find  that  it 
consists  essentially  of  two  sets  of  or- 
gans, one  called  the  pistils,  the  other 
the  stamens.  The  pistils  are  located 
in  the  centre  of  the  flower,  and  the 
stamens  around  them.  The  summit 
of  the  pistil  is  called  the  stigma ;  and 
on  the  top  of  each  stamen  is  situated 
an  anther — a  small  sack,  which  con- 
tains the  pollen,  a  dust-like  substance, 
that  fertilizes  the  ovules  or  young 
seeds  of  the  plant, 


These  organs  are  supposed  to  per- 
form offices  analogous  to  those  of  the 
animal  kingdom — the  stamens  repre- 
senting the  male,  and  the  pistils  the 
female  organs. 

When  the  anthers,  which  contain 
the  pollen,  arrive  at  maturity,  they 
open  and  emit  a  multitude  of  minute 
grains  of  pollen;  and  these,  falling 
on  the  pistils  of  the  flower,  throw 
out  hair-like  tubes,  which  penetrate 
through  the  vascular  tissue  of  the 
pistil,  and  ultimately  reach  the  ovules, 
thus  fertilizing  them,  and  making 
them  capable,  when  mature,  of  repro- 
ducing plants  of  their  own  kind. 

The  ovules  are  the  rudimentary 
seeds,  situated  in  a  case  at  the  base 
of  the  pistils,  each  consisting  of  a 
central  portion,  called  the  nucleus, 
which  is  surrounded  by  two  coats, 
the  inner  called  the  secundine,  the 
outer  the  primine.  When  the  hair- 
like  tube  of  the  pollen-grain  passes 
through  the  orifice  in  the  coatings  of 
the  ovule,  and  reaches  the  nucleus,  or 
embryo  sack,  it  is  supposed  to  emit 
a  spermatic  or  plantlet  germ,  which 
passes  through  the  wall  of  the  em- 
bryo sack  and  enters  the  germinal 
vesicle  contained  in  it.  The  vesicle 
corresponds  to  the  vesicle,  or  germinal 
spot,  in  the  eggs  of  birds,  and  ovum 
of  mammiferous  animals.  The  germ 
remains  in  the  vesicle,  and  finally  be- 
comes the  embryo,  fully  developed 
into  a  plantlet,  as  may  be  seen  in 
many  seeds. 

Flowers  of  plants  are  called  perfect 
when  the  stamens  and  pistils  are  in 
the  same  flower,  as  the  apple;  mo- 
noecious, when  in  different  flowers 
and  on  the  same  plant,  as  the  white 
oak ;  and  dioecious,  when  in  different 
flowers  and  on  different  plants,  as  in 
the  hemp.  In  that  class  of  plants  in 
which  the  stamens,  or  males,  are  on 
one  plant,  and  the  pistils,  or  females, 
on  another,  the  males  of  course  must 
always  remain  barren  \  and  the  pisti- 


to 


Potato  Cidttite. 


lates,  to  be  fruitful,  must  have  the 
pollen  from  the  anthers  of  the  stami- 
nate  brought  in  contact  with  its  stigma 
by  wind,  insects,  or  other  means.  In 
plants  with  perfect  flower,  the  stamens 
are  generally  situated  around  and 
above  the  pistil,  so  that  the  pollen 
falls  upon  the  stigma  by  mere  force 
of  gravity.  In  the  potato,  tjie  pollen 
is  conveyed  from  the  anthers  to  the 
stigma  by  actual  contact  of  the  two 
organs. 

Cross-breeding  in  plants  consists  in 
fertilizing  one  variety  with  the  pollen 
of  another  variety  of  the  same  species. 
The  offspring  is  called  a  cross-breed, 
or  variety.  The  process  of  cross- 
breeding consists  in  taking  the  pollen 
of  one  variety  and  applying  it  to  the 
stigma  of  another  variety,  in  such  a 
way  as  to  effect  its  fertilization.  This 
is  done  by  cutting  away  (with  scissors) 
the  stamens  of  the  flower  to  be  fer- 
tilized, a  short  time  before  they  arrive 
at  maturity,  and  taking  a  flower  in 
which  the  pollen  is  ripe,  dry,  and 
powdery,  from  the  stalk  of  the  variety 
wished  for  the  male  parent;  and  hold- 
ing it  in  the  right  hand,  and  then 
striking  it  on  the  finger  of  the  left, 
held  near  the  flower,  thus  scattering 
the  pollen  on  the  stigma  of  the  pistil 
of  the  flower  to  be  fertilized.  The 
utmost  care  should  be  taken  to  apply 
the  pollen  when  the  flower  is  in  its 
greatest  vigor,  and  the  stigma  is 
covered  with  the  necessary  coating  of 
mucus  to  insure  a  perfect  connection 
of  the  pollen  with  the  pistil,  and  make 
[he  fertilization  perfect.  All  flowers 
not  wanted  in  the  experiment  should  be 
removed  before  any  pollen  is  formed. 

It  is  necessary  to  tie  athn  piece  of 
gauze  over  the  flower  to  be  fertilized, 
before  and  after  crossing,  to  prevent 
insects  from  conveying  pollen  to  it, 
thus  frustrating  the  labors  of  the  ope- 
rator. If  the  operation  has  been  suc- 
cessful, the  pistil  will  soon  begin  to 
wither ;  if  not  perfect,  the  pistil  will 


continue  fresh  and  full  for  some  days. 
This  modus  operandi  is  substantially 
the  same  in  crossing  fruits,  flowers, 
and  vegetables  throughout  the  vege- 
table kingdom. 

Hybridizing  differs  from  cross- 
breeding only  in  fertilizing  one  species, 
or  one  of  its  varieties,  with  the  pollen 
of  another  species,  or  one  of  its  varie- 
ties, of  the  same  or  a  different  genus. 
The  offspring  is  called  a  hybrid,  or 
mule.  Hybrids,  with  very  few  excep- 
tions, are  sterile,  they  fail  to  propa- 
gate themselves  from  seed,  and  must, 
to  preserve  them,  be  propagated  by 
grafts,  layers,  or  suckers.  No  change 
is  perceptible  in  the  fruit  produced 
from  blossoms  upon  which  the  opera- 
tion of  cross-breeding  or  hybridizing 
has  been  performed ;  but  the  seed  of 
fruits  so  obtained  may  be  planted  with 
the  certainty  of  producing  a  fruit  or 
tuber  commingling  the  qualities,colors, 
and  main  characteristics  of  both  pa- 
rents. 

Experience,  however,  shows  that 
the  characteristics  of  the  male  pre- 
dominate somewhat  in  the  offspring. 
To  judicious  cross-breeding  and  hy- 
bridizing we  owe  most  of  our  superior 
fruits  and  vegetables.  If  the  opera- 
tion were  more  generally  known  and 
practiced  by  farmers,  the  most  gratify- 
ing results  would  be  soon  obtained, 
not  only  in  the  production  of  the 
most  valuable  varieties  of  potatoes 
and  other  vegetables,  but  also  in  fruits, 
flowers,  and  grain  of  every  description. 

SMOOTH  VS.  ROUGH  POTATOES. 

Other  things  being  equal,  smooth 
potatoes  are  preferable  to  those  with 
deeply-sunken  eyes.  The  starch  be- 
ing most  abundant  near  the  skin,  not 
so  much  is  lost  by  the  thin  paring  of 
the  former  as  by  the  necessarily  deep- 
er paring  of  the  latter. 

Varieties  usually  well  formed  some- 
times grow  so  knobby  and  ill-shaped 
as  to  be  scarcely  recognized.  This  is 


Potato  Culture. 


ii 


caused  by  severe  drought  occurring 
when  the  tubers  are  about  two  thirds 
grown,  causing  them  to  partially  ripen. 
On  the  return  of  moisture,  a  new 
growth  takes  place,  which  shows  itself 
in  knobby  protuberances. 

CUT  AND  UNCUT  SEED. 

Many  growers  argue  that  potatoes 
should  be  planted  whole.  The  only 
plausible  theory  in  support  of  whole 
seed  is,  that  the  few  eyes  that  do  start 
have  a  greater  supply  of  starch  avail- 
able from  which  to  obtain  nutriment 
until  the  plant  can  draw  support  from 
the  soil  and  atmosphere.  But  expe- 
riments also  demonstrate  that  if  all 
the  eyes  except  one  or  two  near  the 
middle  be  cut  out  of  the  seed-potato, 
such  seed  will  push  with  the  greatest 
possible  vigor. 

Many  eyes  of  the  uncut  seed  start, 
but  the  stronger  soon  overpower  the 
weaker,  and  finally  starve  them  out. 
A  plot  planted  with  three  small,  un- 
cut potatoes  to  the  hill,  and  another 
planted  with  three  pieces  of  two  eyes 
each  to  the  hill,  will  not  show  much 
difference  in  number  of  vines  during 
the  growing  season. 

The  poor  results  sometimes  attend- 
ing cut  seed  are  almost  always  trace- 
able to  improper  seed  improperly 
cut.  Only  large,  mature,  sound  tubers 
should  be  used.  Cut  them  in  pieces 
of  two  or  three  eyes  each,  taking  pains 
to  secure  around  each  eye  as  much 
flesh  as  possible,  also  under  the  eye  to 
the  centre  of  the  tuber. 

Experiments  prove  that  eyes  from 
the  "  seed  end "  produce  potatoes 
that  mature  earliest;  they  are  also 
smallest.  Those  from  the  large  or 
stem  end  are  largest,  latest,  and  least 
in  numbers.  Eyes  from  the  middle 
produce  tubers  of  very  uniform  size. 

If  small,  ill-shaped  potatoes  be 
planted  on  the  same  ground  for  three 
successive  years,  the  results  will  give 
the  best  variety  a  bad  name. 


Much  is  gained  by  changing  seed. 
No  two  varieties  are  made  up  of  the 
same  constituents  exactly  in  the  same 
proportion  ;  hence,  a  soil  may  be  ex- 
hausted for  the  best  development  of 
one,  and  still  be  fitted  to  meet  the  de- 
mands of  another.  Even  when  the 
same  variety  is  desired,  experience 
shows  the  great  benefit  of  planting 
seed  grown  on  a  different  soil.  The 
best  and  most  extensive  growers  pro- 
cure new  seed  every  two  or  three 
years,  and  many  insist  on  changing 
seed  every  year;  and  undoubtedly  the 
crop  is  often  doubled  by  the  practice. 

PLANTING  AND  MANURING. 

Early  kinds  should  be  planted  as 
soon  as  the  ground  has  become  suffi- 
ciently dry  and  warm.  Late  market 
varieties  should  be  planted  about  two 
weeks  later  than  the  early  ones.  Un- 
questionably more  bushels  can  be  ob- 
tained per  acre  by  planting  in  drills 
than  in  hills,  but  the  labor  of  culti- 
vating in  drills  is  much  the  greater. 

Prepare  the  ground  by  thorough 
plowing,  making  it  decidedly  mel- 
low. Mark  it  out  four  feet  apart  each 
way,  if  to  be  planted  in  hills,  by  plow- 
ing broad,  flat-bottomed  furrows  about 
three  inches  deep.  At  the  crossings 
drop  three  pieces  of  potato,  cut,  as 
directed,  in  sections  of  two  or  three 
eyes  each.  Place  the  pieces  so  as 
to  represent  the  points  of  a  triangle, 
each  piece  being  about  a  foot  dis- 
tant from  each  of  the  other  two. 
If  the  cut  side  is  put  down,  it  is 
better ;  cover  about  two  inches  deep. 
Where  land  is  free  from  stone  and 
sod,  the  covering  may  be  well  and 
rapidly  done  with  a  light  plow.  Im- 
mediately after  planting,  sprinkle  over 
and  around  each  hill  a  large  handful 
of  unleached  wood-ashes  and  salt,  (a 
half-bushel  of  fine  salt  mixed  with  a 
barrel  of  ashes  is  about  the  right  pro- 
portion.) If  ashes  can  not  be  obtain- 
ed, as  is  sometimes  the  case,  apply 


12 


Potato  Culture. 


instead  about  the  same  quantity  of 
lime  slacked  in  brine  as  strong  as  salt 
will  make  it.  The  potato  from  its 
peculiar  organization  has  a  hunger- 
ing and  thirsting  after  potash.  Wood- 
ashes  exactly  meet  its  wants  in  this 
direction.  Lime  indirectly  supplies 
potash  by  liberating  what  was  before 
inert  in  the  soil.  Salt  in  small  quan- 
tities induces  vigorous,  healthy  growth. 
To  obtain  the  best  results,  the  -ashes 
or  lime  should  be  covered  with  about 
half  an  inch  of  soil.  This  plan  of 
manuring  in  the  hill  is  recommend- 
ed only  in  cases  where  the  fertilizers 
named  are  in  limited  supply,  and  it  is 
desirable  to  make  the  most  of  them. 
Maximum  crops  have  been  obtained 
by  using  the  fertilizers  named  in  the 
manner  described;  but  where  they  can 
be  obtained  at  low  prices,  it  is  certain- 
ly advisable,  and  requires  less  labor,  to 
apply  all  three,  ashes,  lime,  and  salt, 
broadcast  in  bountiful  quantities,  and 
harrow  it  in  before  the  ground  is 
marked  out  for  planting. 

CULTIVATION. 

If  weeds  are  expected,  pass  a  light 
harrow  over  the  rows  just  before  the 
vines  are  ready  to  burst  through ; 
this  will  disturb  them  and  render  them 
less  troublesome.  As  soon  as  the 
tops  are  two  inches  high,  run  a  corn- 
plow  five  inches  deep  close  to  the  hills, 
turning  the  furrows  from  the  rows. 

Plow  both  ways  twice  between  the 
rows,  finishing  on  the  rows  running 
east  and  west,  which  will  give  the 
sun's  rays  a  better  chance  to  warm 
the  ground  properly.  Standing  on  the 
squares  of  earth,  warmed  on  all  sides 
by  the  air  and  sunlight,  the  potatoes 
will  grow  amazingly.  Just  as  soon  as 
the  tops  have  attained  a  height  of  six 
or  seven  inches,  hitch  a  strong  horse 
to  a  two-horse  plow,  and  turn  furrows 
fully  seven  inches  deep  midway  be- 
tween the  rows  to  the  hills.  Plow 


twice  between  the  rows  both  ways; 
and  if  the  ground  be  a  side-hill,  turn 
the  first  furrow  between  the  rows  up- 
hill, which  will  leave  the  rows  in  bet- 
ter shape.  Hoeing  is  often  wholly  un- 
necessary; but  where,  from  weeds  or 
poor  plowing,  it  is  needed,  draw  mel- 
low earth  to  the  plants  with  the  hoe, 
keeping  the  top  of  the  hills  somewhat 
hollow  to  catch  the  rains.  Then,  so 
far  as  stirring  the  soil  is  concerned,  let 
it  alone. 

After  potatoes  are  fairly  up,  their 
cultivation  should  be  crowded  through 
with  all  possible  speed,  or  at  least  as 
rapidly  as  the  growth  of  the  tops  will 
permit. 

If  the  last  plowing  be  deferred  un- 
til the  vines  are  large,  a  large  propor- 
tion of  small  potatoes  is  sure  to  be  the 
consequence.  After  a  certain  stage 
of  growth,  new  tubers  are  formed 
each  time  the  soil  is  disturbed;  these 
never  fully  develop,  they  rob  those 
first  formed,  and  make  the  crop 
much  inferior  to  what  it  should  be. 
By  the  mode  of  culture  described, 
the  ground  is  made  warm  and  mellow 
close  up  to  the  seed-potatoes,  the 
roots  soon  fill  the  whole  hill,  and 
tubers  are  formed  that  have  nothing 
to  do  but  to  grow.  The  writer  is 
aware  flat  culture  has  strong  advo- 
cates ;  but,  after  many  experiments,  he 
is  convinced  that  hills  are  much  the 
best. 

PLASTER. 

However  much  lime  or  other  fer- 
tilizers may  be  applied  to  the  soil, 
still  great  benefit  is  derived  from  the 
use  of  plaster,  (sulphate  of  lime.) 

After  all,  plaster  is  the  main  de- 
pendence of  the  potato-grower,  a  help 
on  which  he  may  rely  with  the  ut- 
most confidence.  Astonishing  results 
are  obtained  from  its  use,  when  applied 
in  a  proper  manner.  The  writer  has 
seen  a.  field,  all  of  the  same  soil,  all 
prepared  alike,  and  all  planted  with 


Potato  Culture. 


the  same  variety  at  the  same  time,  on 
one  half  of  which,  that  had  no  plaster, 
the  yield  was  but  sixty  bushels  per 
acre,  and  many  rotten ;  the  other  part, 
to  which  plaster  was  applied  in  the 
manner  hereafter  explained,  yielded 
three  hundred  and  sixty  bushels  per 
acre,  and  not  an  unsound  one  among 
them. 

The  action  of  plaster  is  often  puz- 
zling. From  the  fact  that  where  land 
has  been  strongly  limed,  a  small  quan- 
tity of  plaster  applied  shows  such 
decided  benefit,  there  would  seem 
plausibility  in  Liebig's  theory  that 
its  effects  must  be  traceable  not  to 
the  lime,  but  to'  the  sulphuric  acid. 
The  ammonia  in  rain-water  in  the 
form  of  carbonate  (a  volatile  salt)  is 
decomposed  by  plaster,  the  sulphuric 
acid  having  greater  affinity  for  it,  thus 
forming  two  new  compounds,  sulphate 
of  ammonia  and  carbonate  of  lime. 
But  as  arable  soil  has  the  same  pro- 
perty of  absorbing  ammonia  from  the 
air  and  rain-water,  and  fixing  it  in  the 
same  or  even  a  higher  degree  than 
lime,  there  is  only  the  sulphuric  acid 
left  to  look  to  for  an  explanation  of 
the  favorable  action  of  plaster  on  the 
growth  of  plants. 

It  is  found  that  plaster  in  contact 
with  soil  undergoes  decomposition, 
part  of  the  lime  separating  from  the 
sulphuric  acid,  and  magnesia  and  pot- 
ash taking  its  place,  quite  contrary  to 
the  ordinary  affinities. 

These  facts  show  that  the  action 
of  plaster  is  very  complex,  and  that 
it  promotes  the  distribution  of  both 
magnesia  and  potash  in  the  ground, 
exercising  a  chemical  action  upon 
the  soil  which  extends  to  any  depth 
of  it ;  and  that,  in  consequence  of  the 
chemical  and  mechanical  modifica- 
tions of  the  earth,  particles  of  certain 
nutritive  elements  become  accessible 
and  available  to  plants  that  were  not 
so  before. 

It  is  said  plaster  is  of  most  bene- 


fit in  wet  seasons;  such  is  not  always 
the  case.  It  is  certainly  beneficial  to 
clover,  wet  or  dry  ;  so  of  potatoes. 

A  few  years  since,  when  the  drought 
was  so  intense  in  this  section  as  to 
render  the  general  potato  crop  almost 
a  total  failure,  the  writer  produced  a 
plentiful  crop  by  the  use  of  plaster 
alone.  On  examination  at  the  dryest 
time,  the  bottoms  of  the  hills  were 
found  to  be  literally  dust,  yet  in  this 
dust  the  tubers  were  swelling  finely; 
the  leaves  and  vines  were  of  a  deep 
rich  green,  and  remained  so  until 
frost,  while  other  fields  in  sight, 
planted  with  the  same  variety,  but 
not  treated  with  plaster,  were  brown, 
dead,  and  not  worth  digging.  That 
gypsum  attracts  moisture  may  be 
proved  by  plastering  a  hill  of  corn 
and  leaving  a  hill  by  it  unplastered ; 
the  dew  will  be  found  deposited  in 
greater  abundance  on  the  plastered 
hill.  But,  according  to  Liebig,  cer- 
tain products  of  the  chemical  action 
of  plaster  enter  into  and  are  incor- 
porated with  the  structure  of  the 
plant,  closing  its  breathing  pores  to 
such  an  extent  that  the  plant  is  en- 
abled to  withstand  a  drought  which 
would  prove  fatal  to  it  unassisted. 

Certain  it  is  that  plaster  renders 
plants  less  palatable  to  insects,  and, 
so  far  as  the  writer's  experiments  ex- 
tend, it  is  fatal  to  many  of  the  fungi 
family.  To  obtain  the  best  results, 
the  vines  of  potatoes  should  be  dusted 
with  plaster  as  soon  as  they  are  fairly 
through  the  soil,  again  immediately 
after  the  last  plowing  and  hoeing,  and, 
for  reasons  hereafter  given,  at  inter- 
vals throughout  the  whole  growing 
season.  The  first  application  may  be 
light,  the  second  heavier,  and  there- 
after it  should  be  bountifully  applied, 
say  two  hundred  pounds  per  acre  at 
one  sowing. 

THE  POTATO-ROT— ITS  CAUSE. 

The  year  1845  will  ever  be  memo- 


Potato  Culture. 


rable  by  its  giving  birth  to  a  disease 
which  threatened  the  entire  destruc- 
tion of  the  potato  crop,  and  which 
caused  suffering  and  pecuniary  ruin 
to  an  incredible  extent  throughout 
Europe. 

The  potato,  at  the  time  of  the  ap- 
pearance of  the  potato  disease,  was 
almost  the  sole  dependence  of  the 
common  people  of  Ireland  for  food. 
That  over-populated  country  expe- 
rienced more  actual  suffering  in  con- 
sequence of  the  potato  disease  than 
has  any  other  from  the  same  cause. 
Although  this  di  ease  has  never,  in 
this  country,  prevailed  to  the  same 
ruinous  extent  that  it  has  in  some 
others,  yet  we  are  yearly  reminded 
of  its  existence,  and  in  some  seasons 
and  localities  its  destructive  effects  are 
seriously  apparent. 

The  final  or  culminating  cause  of 
the  disease  known  as  the  "potato- 
rot"  is  Botrytis  (peronospora)  infes- 
tans.  This  may  be  induced  by  many 
and  various  predisposing  causes,  such 
as  feebleness  of  constitution  of  the 
variety  planted,  rendering  them  an 
easy  prey  to  the  disease ;  by  planting 
on  low,  moist  land,  or  on  land  high- 
ly enriched  by  nitrogenous  manures, 
causing  a  morbid  growth  which  in- 
vites the  disease;  also  by  insects  or 
their  larvae  puncturing  or  eating  off 
the  leaves  or  vines.  But  by  far  the 
most  wide-spread  and  most  common 
cause  of  the  disease  is  sudden  changes 
of  atmospheric  temperature,  particu- 
larly when  accompanied  by  rain. 
Drought,  though  quite  protracted  and 
severe,  unless  accompanied  by  strong 
drying  winds,  and  followed  by  sudden 
and  great  reduction  of  temperature,  sel- 
dom affects  the  potato  seriously.  It  is 
not  uncommon  in  the  Northern  States, 
during  the  months  of  August  and 
September,  for  strong  westerly  winds 
to  prevail  for  many  days  in  succession. 
These  winds,  coming  from  the  great 
American  desert,  are  almost  wholly 


devoid  of  moisture,  and  their  aridity 
is  often  such  that  vegetation  withers 
before  them  as  at  the  touch  of  fire. 
Evaporation  is  increased  in  a  pro- 
digiously rapid  ratio  with  the  velocity 
of  wind.  The  effects  of  the  excessive 
exhalation  from  the  leaves  of  plants 
exposed  to  the  sweep  of  such  drying 
winds'  are  at  once  seriously  apparent. 

When  these  winds  finally  cease,  the 
atmosphere  has  a  low  relative  humi- 
dity, not  enough  moisture  remains  in 
the  air  to  prevent  radiation ;  the  heat 
absorbed  by  the  earth  through  the 
day  is,  during  the  bright,  cloudless 
night,  rapidly  radiated  and  lost  in 
space,  and  a  reduction  in  temperature 
of  twenty  to  thirty  degrees  is  the  con- 
sequence. 

In  the  first  place,  the  potato-vines 
suffer  by  excessive  exhalation ;  in 
the  second,  by  sudden  reduction  of 
temperature,  and,  though  not  frozen, 
their  functions  are  much  deranged, 
and  their  vitality  greatly  enfeebled 
To  use  a  common  expression,  the 
plant  "  has  caught  a  violent  cold  that 
has  settled  on  the  lungs." 

The  leaves  (which  are  the  lungs  of 
plants)  now  fail  to  perform  their  func- 
tions properly.  The  points  of  many 
of  the  leaves  turn  brown,  curl  up,  and 
die. 

The  ascending  sap,  not  being  ful- 
ly elaborated  by  the  diseased  leaves, 
oozes  out  through  the  skin  of  the  stalk 
in  a  thick,  viscous  state,  and  the  plant 
to  all  appearance  is  in  a  state  of  con- 
sumption. 

At  this  stage  the  ever-present  mi- 
nute spores  of  the  Botrytis  infestans 
eagerly  pounce  on  the  sickly  plant, 
fastening  themselves  on  its  most  dis- 
eased parts.  The  Botrytis  infestans 
is  a  cryptogamous  plant,  and  is  in- 
cluded in  the  Mucidineous  family, 
(moulds.)  It  is  a  vegetable  parasite 
preying  upon  the  living  potato  plant, 
like  lice  or  other  animal  parasites  upon 
the  animal  species. 


Potato  CultuM. 


At  first  this  mould  forms  webby, 
creeping  filaments,  known  in  botanical 
language  as  mycelium.  These  root- 
like  fibres  then  branch  out,  sending 
out  straight  or  decumbent  articulated 
steins.  These  bead-like  joints  fill  up 
successively  with  seeds  or  spores,  which 
are  discharged  at  the  proper  time  to 
multiply  the  species. 

Under  favorable  conditions  of 
warmth  and  moisture,  the  mycelium 
spreads  very  rapidly.  Spores  are 
soon  formed  and  matured,  to  be  car- 
ried to  plants  not  yet  infected.  Rains 
also  wash  the  seminal  dust  down  the 
plant,  causing  it  to  fasten  and  grow 
on  the  vine  near  the  ground.  The 
roots  of  the  parasite  penetrate  and 
split  up  the  stalk  even  to  the  medul- 
lary canal. 

These  roots  exude  a  poisonous  sub- 
stance, which  is  carried  by  the  elabo- 
rated descending  sap  down  to  the 
tubers,  and  as  the  largest  tubers  re- 
quire the  largest  amount  of  elaborated 
sap  for  their  development,  they  will, 
consequently,  receive  the  greatest 
quantity  of  the  vitiating  principle,  and 
will,  on  digging,  be  found  a  mass  of 
rottenness,  when  the  smaller  ones  are 
often  but  slightly  affected.  The  Bo- 
trytis  infestans  can  not  gain  a  lodg- 
ment on  vines  that  are  truly  healthy 
and  vigorous,  high  authority  .to  the 
contrary  notwithstanding. 

Healthy  varieties,  growing  in  a 
sheltered  situation  on  dry,  new  soil,  to 
which  no  nitrogenous  manures  have 
been  applied,  can  not  be  infected, 
though  brushed  with  other  vines  cov- 
ered with  the  fungus.  Different  varie- 
ties, and  sometimes  different  members 
of  the  same  variety,  are  not  always 
alike  affected  by  the  disease,  though 
growing  in  the  same  hill. 

As  will  be  noticed,  the  potato 
disease  is  rather  an  effect  than  a  cause, 
and  appears  to  have  been  designed 
to  prevent  members  enfeebled  by  ac- 
cident or  otherwise  from  propagating 


their  species  by  putting  such  members 
out  of  existence.  Ozone,  supposed 
to  be  a  peculiar  form  of  oxygen,  is 
exhaled  from  every  part  of  the  green 
surface  of  plants  in  health,  and  effec- 
tually repels  the  attacks  of  mildew; 
but  it  is  found  that  when  the  atmo- 
sphere is  very  dry,  or,  on  the  other  hand, 
very  humid,  plants  cease  to  evolve 
ozone,  and  are  therefore  unprotected. 
Winds  from  the  ocean  are  strongly 
ozonic,  and  it  is  ascertained  that  plants 
growing  on  soil  to  which  salt  has 
been  applied  evolve  more  ozone  than 
others.  Hence  the  benefit  derived 
from  the  use  of  salt  on  potato  lands. 

The  "  Black  knot,"  another  species 
of  fungus  that  attacks  the  branches  of 
the  plum  and  Morello  cherry,  operates 
very  similarly  to  the  potato  mildew. 
The  roots  of  the  parasite  penetrate 
and  split  up  the  cellular  tissue  of  the 
branch  on  which  it  fastens,  and  if  the 
limb  be  not  promptly  amputated,  the 
descending  sap  carries  the  deleterious 
principle  through  the  whole  system, 
and  the  following  year  the  disease  ap- 
pears in  a  greatly  aggravated  form  in 
every  part  of  the  whole  tree.  The 
remedy  in  this  case  is  prompt  ampu- 
tation of  the  part  diseased  on  its  first 
appearance,  and  a  judicious  applica- 
tion of  salt  to  the  soil. 

Common  salt,  to  a  certain  extent,  is 
as  beneficial  to  some  plants  as  to  ani- 
mals ;  and  every  intelligent  farmer 
knows  that  if  salt  be  withheld  from 
the  bovine  genus  for  any  considerable 
length  of  time,  the  general  health 
droops  and  parasites  are  sure  to 
abound.  The  object  of  nature  in 
bringing  into  existence  the  large  family 
of  mildews,  each  member  of  which 
is  a  perfect  plant  in  its  way,  and  as  ca- 
pable of  performing  its  functions  as 
the  oak  of  the  forest,  was  undoubted- 
ly to  prevent  propagation  from  sickly 
stock,  and  by  the  decomposition  of 
feeble  plants  to  make  room  and  enrich 
the  soil  for  the  better  development  of 


Potato  Culture. 


healthier  plants.  But  it  by  no  means 
follows  that,  because  a  plant  is  attack- 
ed by  mildew,  it  must  necessarily  be 
left  to  die,  any  more  than  it  follows 
that,  because  an  animal  is  infested  with 
vermin,  it  should  be  let  alone  to  be 
eaten  up  by  them. 

REMEDY   FOR    THE    POTATO-ROT. 

In  treating  for  the  potato-rot,  "  an 
ounce  of  prevention  is  worth  a  pound 
of  cure ;"  for  when  leaves  or  vines  are 
once  dead,  they  ever  remain  so.  All 
that  can  be  done  for  potatoes  infested 
is  to  stop  the  mildew  from  spreading, 
by  destroying  it  where  it  is,  and  by 
strengthening  "  those  things  which 
remain."  The  writer  was  led  to  the 
adoption  of  the  remedy  proposed  by 
experiments  made  upon  fruits. 

Every  one  who  has  an  apple  or 
pear-orchard  must  have  observed  that 
mildew  of  fruit  supervenes  after  some 
sudden  change  of  temperature,  espe- 
cially when  accompanied  by  rain. 
Spots  of  mildew  invariably  form  on 
the  young  fruit  immediately  after  a 
cold  night,  when  the  thermometer  has 
indicated  a  change  of  twenty  to  twen- 
ty-five degrees.  This  growth  of  mil- 
dew takes  place  when  the  apples  are 
of  various  sizes,  from  the  earliest  for- 
mation to  the  size  of  large  marbles. 
These  fungous  growths  appear  as  dark- 
colored  spots,  which  arrest  the  growth 
of  the  apple  immediately  beneath, 
causing  it  to  become  distorted,  while 
the  expansion  and  contraction  bring 
on  diseased  action,  which  results  in  the 
cracking  and  general  scabbiness  of  the 
fruit. 

Knowing  that  dry-rot  (Merulius 
Lachrymans,  (Schum,)  another  species 
of  fungus,  was  remedied  by  an  appli- 
cation of  sulphuric  acid,  I  thought 
it  might  possibly  destroy  the  fruit  mil- 
dew. An  application  of  plaster,  (gyp- 
sum,) which  is  composed  of  lime  and 
sulphuric  acid,  was  made  with  the 
happiest  results.  It  was  found  that 


an  apple  dusted  with  ground  plaster 
at  its  first  formation  remained  free 
from  mildew  and  came  to  maturity, 
while  apples  growing  by  it,  but  not  so 
treated,  became  scabby  and  worthless. 
It  was  also  ascertained  that  a  thorough 
application  of  plaster  destroyed  the 
mildew  after  it  had  formed,  and  that 
such  fruit  came  to  maturity.  On  the 
potato  mildew,  so  far  as  the  writer's 
experience  extends,  plaster,  if  applied 
early,  is  a  perfect  prevention,  and  if 
not  delayed  too  long  after  the  disease 
appears,  is  a  certain  remedy. 

The  vines  should  be  watched  close- 
ly, and  on  the  first  appearance  of  the 
disease  plaster  should  be  applied ;  not 
merely  sowing  it  broadcast,  but  dash- 
ing it  over  and  under  the  vines,  bring- 
ing it  in  contact  with  the  stalks,  using 
a  handful  to  three  or  four  hills.  Plas- 
ter for  this  purpose  should  be  very 
dry  and  powdery,  and  should  be  ap- 
plied when  the  air  is  still.  One  appli- 
cation is  seldom  sufficient;  it  should 
be  renewed  as  often  as  circumstances 
require.  Examine  the  vines  about 
three  days  after  a  cold  night,  or  about 
the  same  length  of  time  after  a  heavy 
rain.  If  the  leaves  begin  to  curl  and 
wither,  apply  plaster  at  once ;  and,  in 
short,  whenever  the  vines  show  any 
signs  of  drooping,  be  the  cause  bites 
of  insects,  excessive  aridity,  or  exces- 
sive humidity  of  the  atmosphere,  or 
sudden  change  of  temperature,  droop- 
ing from  any  cause  whatever  indicates 
the  approach  of  mildew,  which  should 
be  promptly  met  with  an  application 
of  plaster.  As  before  stated,  plaster 
the  vines  as  soon  as  they  are  up,  again 
after  the  last  plowing  and  hoeing ;  after 
that,  one,  two,  or  three  times,  as  cir- 
cumstances indicate. 

By  this  method  the  vines  are  kept 
of  a  bright  lively  green,  and  the  tu- 
bers are  kept  swelling  until  growth  is 
stopped  by  frost.  Another  point  gain- 
ed is,  potatoes  so  grown  are  so  sound 
and  free  from  disease  as  to  be  easily 


Potato  Culture. 


kept  for  spring  market  without  loss  by 
rot. 

Whether  the  surprising  effects  of 
plaster  on  the  potato  mildew  is  attri- 
butable to  the  sulphuric  acid,  to  the 
lime,  or  to  its  simply  being  a  dust,  has 
not  been  determined.  It  is  well 
known  that  the  fruits  of  a  vineyard  or 
orchard  in  close  proximity  to  a  dusty 
and  much  frequented  highway  are 
remarkably  free  from  mildew,  which 
can  only  be  due  to  dust  settling  on  the 
trees  and  fruit.  But  in  the  case  of 
plaster,  the  writer  is  inclined  to  believe 
its  efficacy  is  mainly  due  to  the  sul- 
phuric acid,  probably  assisted  by  the 
lime  in  a  state  of  dust.  •  Be  this  as  it 
may,  it  matters  not.  The  result  is  all 
that  can  be  desired;  the  remedy  is 
easily  applied,  costs  but  a  trifle,  and  a 
single  season's  trial  is  all  that  is  need- 
ed to  convince  the  most  skeptical 
grower  of  its  merits. 

DIGGING  AND  STORING 

Is  full  half  the  labor  of  growing  and 
securing  a  crop  of  potatoes.  Digging 
is  a  long,  laborious  task.  Many  small 
fortunes  are  sunk  yearly  by  inventors 
in  experimenting  with  and  construct- 
ing "potato- diggers;"  but,  so  far,  no 
machine  has  done  the  work  properly 
except  under  the  most  favorable  cir- 
cumstances. Stones,  vines,  and  weeds 
are  obstacles  not  yet  fully  overcome. 
Many  tubers  are  left  covered  with 
earth,  and  so  lost ;  and  besides,  some 
machines  so  bruise  the  potatoes  in 
digging  as  to  injure  their  appearance 
and  keeping  qualities.  Undoubtedly, 
the  day  will  come  when  the  great 
bulk  of  potatoes  will  be  dug  well  and 
rapidly  by  horse-power ;  but  until 
that  day  does  come,  the  potato-hook 
must  be  used. 

Much  of  the  back-ache  and  general 
unpleasantness  incident  to  digging  is 
avoided,  or  greatly  mitigated,  by  hav- 
ing the  potatoes  large  and  sound, 
turning  out  a  peck  to  the  hill,  espe- 


cially if  the  digger  is  the  owner  of  the 
crop. 

Digging  should  be  done  only  when 
the  ground  is  dry,  that  the  potatoes 
may  come  out  clean  and  bright.  A 
small  plow,  to  turn  a  light  furrow  from 
each  side  of  the  rows,  is  some  help. 
Pull  up  the  vines,  and  lay 'them  down 
so  that  they  will  be  covered  by  the 
dirt  dug  from  the  hill.  Commence 
on  one  side  of  the  hiil ;  press  the  hook 
or  hoe  down,  so  that  it  will  reach  a 
trifle  below  the  potatoes,  and  draw 
the  implement  firmly  toward  you. 
Repeat  the  operation,  each  time 
placing  the  tool  a  few  inches  further 
in  or  across  the  hill,  until  the  whole 
hill  is  dug.  By  this  method  the  pota- 
toes will  not  be  bruised ;  whereas,  if 
the  digging  be  commenced  in  the 
centre  of  the'  hill,  many  potatoes  will 
be  sacrificed  and  much  injured.  Po- 
tatoes should  be  picked  up  as  soon 
and  as  fast  as  dug ;  and  immediately 
covered  with  straw  or  other  material, 
to  protect  them  from  the  light.  A 
few  hours'  strong  sunshine  will  ruin 
the  best  potato  ever  grown.  Light 
changes  the  natural  color  to  green, 
and  renders  the  potato  so  bitter  and 
unpalatable  as  to  be  wholly  unfit  to 
eat. 

Owing  to  the  inconsiderate  way  in 
which  potatoes  are  often  dug,  and  the 
light  to  which  they  are  exposed  while 
being  transported  to  and  while  in 
market,  the  denizens  of  our  cities  sel- 
dom, if  ever,  taste  this  vegetable  in  its 
greatest  excellence.  If  to  be  stored 
in  the  cellar,  the  potatoes  should  be 
left  in  the  field,  in  heaps  covered  with 
straw,  until  the  sweating  is  over,  and 
then  be  removed  to  the  cellar  and 
lightly  covered  with  dry  sand,  or 
earth,  just  sufficient  to  exclude  the 
light. 

If  to  oe  buried  in  the  field,  choose 
a  dry,  sideling  place;  scrape  out  a 
slight  hollow,  by  merely  removing  the 
surface  soil  with  a  hoe ;  into  this,  pile 


i8 


Potato  Culture. 


ten  to  twelve  bushels ;  place  the  pota-  j 
toes  properly,  and  cover  them  care- 
fully with  clean  straw,  six  inches 
deep ;  cover  over  the  straw  with  four 
or  five  inches  of  earth,  except  a  small 
opening  at  the  top ;  over  this  opening 
place  a  board  or  flat  stone,  elevated  a 
little  on  one  side,  to  lead  off  the  rain. 

Let  them  remain  so  until  the  sweat- 
ing is  completely  over,  or  so  long  as  j 
prudence  will  permit ;  and  when  cold 
weather  fairly  sets  in,  add  more  earth 
to  keep  from  freezing,  leaving  only  a 
wisp  of  straw  protruding  through  to 
carry  off  any  foul  air  that  may  be 
generated. 

Where    the   winters    are    intensely 
cold,  it  is  best  to  cover  but  lightly 
with  earth,  say  five  or  six  inches  deep; 
and  when  freezing   is  becoming   se- 
vere, spread  over  the  heap  buckwheat  j 
straw,  or  coarse  manure,  to  the  depth  j 
of  six   inches.     There   is  danger   in  ! 
covering  very  deep  at  first,  especially 
if  the   autumn  should   prove  warm. 
If  kept  too  warm,  rot  is  sure  to  ensue. 
Experience  shows  that  any  vegetable 
keeps  better  buried  in  pits  that  con- 
tain  not   more   than   ten   or   twelve 
bushels  each. 

Where  large  quantities  are  to  be 
buried,  it  is  advisable  to  open  a  long, 
shallow,  broad  trench,  leading  up  and 
down  a  hill,  if  possible,  to  secure  good 
drainage.  Commence,  at  either  end, 
by  placing  a  desirable  quantity  of 
potatoes  as  soon  as  dug ;  next  to 
these  put  a  little  straw;  against  the 
straw  place  about  six  inches  of  earth ; 
then  more  straw  and  more  potatoes ; 
and  so  keep  on  until  the  trench  is  full. 
A  few  furrows  plowed  on  each  side 
assist  in  covering ;  and  make  a  drain 
to  lead  off  the  rains,  which  is  a  mat- 
ter of  the  first  importance.  By  this  '\ 
method  each  lot  of  potatoes  is  kept 
separate;  and  any  section  can  be 
opened  at  any  time  to  be  taken  to 
market,  without  endangering  the 
others, 


Potatoes  buried  properly  are  usually 
of  better  flavor  in  the  spring  than  it  is 
possible  for  potatoes  to  be  which  are 
kept  in  a  common  cellar. 

And  here  let  me  add  that,  if  leaves 
from  the  woods  be  used  instead  of 
straw,  to  cover  potatoes  to  be  buried, 
such  potatoes  will  be  of  better  flavor ; 
and  further,  if  nothing  but  dry  earth 
comes  in  contact  with  them,  they  will 
be  better  still.  Straw  is  used  for  the 
twofold  purpose  of  securing  an  air- 
chamber  to  keep  out  frost,  and  to 
prevent  the  earth  from  mingling  with 
the  tubers  on  opening  the  pits. 

INSECTS    INJURIOUS  TO    THE  PO- 
TATO. 

There  are  ten  distinct  species  of 
insects  preying  upon  the  potato-plant 
within  the  limits  of  the  United  States. 
Many  of  these  ten  species  are  con- 
fined within  Certain  geographical  li- 
mits. Their  habits  and  history  differ 
very  widely.  Some  attack  the  potato 
both  in  the  larva  state  and  in  the  per- 
fect or  winged  state ;  others  in  the 
perfect  or  winged  state  alone ;  and 
others  again  in  the  larva  state  alone. 

In  the  case  of  seven  of  these  in- 
sects, there  is  but  one  single  brood 
every  year;  while  of  the  remaining 
three,  there  are  every  year  from  two 
to  three  broods,  each  of  them  gene- 
rated by  females  belonging  to  preced- 
ing broods.  Eight  of  the  ten  feed 
externally  on  the  leaves  and  tender 
stems  of  the  potato ;  while  two  of 
them  burrow,  like  a  borer,  exclusively 
in  the  larger  stalks. 

Each  of  these  ten  species  has  its 
peculiar  insect  enemies  ;  and  a  mode 
of  attack  which  will  prove  very  suc- 
cessful against  some"  of  them  will 
often  turn  out  to  be  worthless  when 
employed  against  the  remainder. 

The  Stalk-Borer,*  (Gortynani- 
tela,  Guenee.) — This  larva  (Fig.  2,) 

*  Where  no  hair-lines  are  given,  the  insects  are 
represented  life-size. 


Potato  Culture. 


commonly  burrows  in  the  large  stalks 
of  the  potato.  It  occurs  also  in  the 
stalks  of  the  tomato,  in  those  of  the 
dahlia  and  aster,  and  other  garden 
flowers.  It  is  sometimes  found  bor- 
ing through  the  cob  of  growing  In- 
dian corn.  It  is  particularly  partial 
to  the  stem  of  the  common  cockle- 
bur,  (Zanthium  strumarium;}  and  if  it 
would  only  confine  itself  to  such 
noxious  weeds,  it  might  be  considered 
more  of  a  friend  than  an  enemy.  It 
is  yearly  becoming  more  numerous 
an4  more  destructive.  It  is  found 
over  a  great  extent  of  country;  and 
is  particularly  numerous  in  the  valley 
of  the  Mississippi  north  of  the  Ohio 
River.  The  larva  of  the  stalk-borer 
moth  leaves  the  stalk  in  which  it  bur- 
rowed about  the  latter  part  of  July, 
and  descends  a  little  below  the  surface 
of  the  earth,  where  in  about  three 
days  it  changes  into  the  pupa,  or 
chrysalis  state. 

The  winged  insect  (Fig.  i,)  which 
belongs  to  the  same  extensive  group 
of  moths  {Noctua  family,  or  owlet 
moths)  to  which,  all  the  cut-worm 
moths  appertain,  emerges  from  un- 
der ground  from  the  end  of  August 
to  the  middle  of  September.  Hence 
it  is  evident  that  some  few,  at  all 
events,  of  the  female  moths  must  live 
through  the  winter,  in  obscure  places, 
to  lay  eggs  upon  the  plants  they  infest 
the  following  spring ;  for  otherwise, 
as  there  is  no  young  potato,  or  other 
plants,  for  them  to  lay  eggs  upon  in 
the  autumn,  the  whole  breed  would 
die  out  in  a  single  year.  This  insect, 
in  sections  where  it  is  numerous,  does 
more  injury  to  the  potato  crop  than 
is  generally  supposed. 

The    Potato-Stalk    Weevil, 

(Baridius  trinotatus,  Say.) — This  insect 
is  more  particularly  a  southern  species, 
occurring  abundantly  in  the  Middle 
States,  and  .in  the  southern  parts  of 
Missouri,  Illinois,  and  Indiana.  It 


appears  to  be  totally  unknown  in 
New-England. 

The  female  of  this  beetle  depo- 
sits a  single  egg  in  an  oblong  slit, 
about  one  eighth  of  an  inch  long, 
which  it  has  previously  formed  with 
its  beak  in  the  stalk  of  the  potato. 
The  larva  subsequently  hatches  out, 
and  bores  into  the  heart  of  the  stalk, 
alway  proceeding  downward  toward 
the  root.  When  full  grown,  it  is  a  lit- 
tle more  than  one  fourth  of  an  inch 
in  length,  and  is  a  soft,  whitish,  leg- 
less grub,  with  a  scaly  head.  Hence 
it  can  always  be  readily  distinguished 
from  the  larva  of  the  stalk-borer, 
which  has  invariably  sixteen  legs,  no 
matter  how  small  it  may  be.  Unlike 
this  last  insect,  it  becomes  a  pupa  in 
the  interior  of  the  potato-stalk  which 
it  inhabits :  and  it  comes  out  in  the 
beetle  state  about  the  last  of  August 
or  beginning  of  September. 

The  stalk  inhabited  by  the  larva 
wilts  and  dies.  The  perfect  beetle, 
like  many  other  snout-beetles,  must 
of  course  live  through  the  winter,  to 
reproduce  its  species  the  following 
spring.  In  Southern  Pennsylvania, 
some  years,  nearly  every  stalk  of  ex- 
tensive fields  is  infested  by  this  in- 
sect, causing  the  premature  decay  of 
the  vines,  and  giving  them  the  ap- 
pearance of  having  been  scalded.  In 
some  districts  of  Illinois,  the  potato 
crop  has,  in  some  seasons,  been  ut- 
terly ruined  by  this  snout-beetle,  many 
vines  having  a  dozen  larvae  in  them. 
This  insect  attacks  no  plant  but  the 
potato. 

The  Potato- Worm,  (Sphinx 
^-maculata,  Haworth.) — This  well- 
known  insect,  the  larva  of  which 
(Fig.  3,)  is  usually  called  the  potato- 
worm,  is  more  common  on  the  closely 
allied  tomato,  the  leaves  of  which  it 
often  clears  off  very  completely  in 
particular  spots  in  a  single  night. 
When  full-fed,  which  is  usually  about 


Potato  Culture. 


21 


the  last  of  August,  the  potato-worm 
burrows  under  the  ground,  and  short- 
ly afterward  transforms  into  the  pupa 
state,  (Fig.  5.)  The  pupa  is  often 
dug  up  in  the  spring  from  the  ground 
where  tomatoes  or  potatoes  were 
grown  in  the  preceding  season,  and 
most  persons  that  meet  with  it  sup- 
pose that  the  singular  jug-handled 
appendage  at  one  end  of  it  is  its  tail. 
In  reality,  however,  it  is  the  tongue- 
case,  and  contains  the  long,  pliable 
tongue  which  the  future  moth  will 
employ  in  lapping  the  nectar  of  flow- 
ers. The  moth  itself  (Fig.  4)  was 
formerly  confounded  with  the  tobac- 
co-worm moth,  (Sphinx  Carolina,  Lin- 
naeus,) which  it  very  closely  resembles, 
having  the  same  series  of  orange- 
colored  spots  on  each  side  of  the  ab- 
domen. 

The  gray  and  black  markings, 
however,  of  the  wings  differ  percep- 
tibly in  the  two  species ;  and  in  the 
tobacco-worm  moth  there  is  always 
a  more  or  less  faint  white  spot,  or  a 
dot,  near  the  centre  of  the  front  wing, 
which  is  never  met  with  in  the  other 
species.  The  potato-worm  often  feeds 
on  the  leaves  of  the  tobacco  plant  in 
the  Northern  States.  In  the  Southern 
States,  in  Mexico  and  the  West-In- 
dies, the  true  potato-worm  is  unknown, 
and  it  is  the  tobacco-worm  that  the 
tobacco-grower  has  to  fight.  The 
potato- worm,  however,  is  never  known 
to  injure  the  potato  crop  to  any  seri- 
ous extent. 

The  Striped  Blister-Beetle, 

(Lytta  vittata,  Fabr.)  This  insect 
(Fig.  6)  is  almost  exclusively  a  south- 
ern species,  occurring  in  some  years 
very  abundantly  on  the  potato-vines 
in  Southern  Illinois,  and  also  in  Mis- 
souri, and  according  to  Dr.  Harris,  it 
is  occasionally  found  even  in  New- 
England.  In  some  specimens  the 
broad  outer  black  stripe  on  the  wing- 
cases  is  divided  lengthwise  by  a  slen- 


der yellow  line,  so  that,  instead  of  two, 
there  are  three  black  stripes  on  each 
wing-case ;  and  often  in  the  same 
field  may  be  noticed  all  the  interme- 
diate grades ;  thus  proving  that  the 
four-striped  individuals  do  not  form  a 
distinct  species,  as  was  supposed  by 
the  European  entomologist  Fabricius, 
but  are  mere  varieties  of  the  same 
species  to  which  the  sixth-striped  in- 
dividual appertains. 

The  striped  blister-beetle  lives  un- 
der ground  and  feeds  upon  various 
roots  during  the  larva  state,  and 
emerges  to  attack  the  foliage  of  the 
potato  only  when  it  has  passed  into 
the  perfect  or  beetle  state. 

This  insect,  in  common  with  our 
other  blister-beetles,  has  the  same  pro- 
perties as  the  imported  Spanish  fly, 
and  any  of  them  will  raise  just  as 
good  a  blister  as  that  does,  and  are 
equally  poisonous  when  taken  inter- 
nally in  large  doses.  Where  the  strip- 
ed blister-beetle  is  numerous,  it  is  a 
great  pest  and  very  destructive  to  the 
potato  crop.  It  eats  the  leaves  so 
full  of  holes  that  the  plant  finally 
dies  from  loss  of  sap  and  the  want  of 
sufficient  leaves  to  elaborate  its  juices. 
In  some  places  they  are  driven  off 
the  plants  (with  bushes)  on  a  pile  of 
hay  or  straw,  and  burned.  Some  have 
been  successful  in  ridding  their  fields 
of  them  by  placing  straw  or  hay  be- 
tween the  rows  of  potatoes,  and  then 
setting  it  on  fire.  The  insects,  it  is 
said,  by  this  means  are  nearly  all  de- 
stroyed, and  the  straw  burning  very 
quickly,  does  not  injure  the  vines. 

The  Ash-Gray  Blister-Bee- 
tle,  (Lytta  cinera,  Fabr.) — This  spe- 
cies (Fig.  7,  male)  is  the  one  com- 
monly found  in  the  more  northerly 
parts  of  the  Northern  States,  where  it 
usually  takes  the  place  of  the  striped 
blister-beetle  before  mentioned.  It 
is  of  a  uniform  ash-gray  color.  It 
attacks  not  only  the  potato- vines  but 


22 


Potato  Ctilture. 


also  the  honey  locusts,  and  especially 
the  Windsor  bean.  In  particular  years 
it  has  been  known,  in  conjunction 
with  the  rose-bug,  ( Macrodactylus  sitb- 
spinosuS)  Linn.,)  to  swarm  upon  every 
apple-tree  in  some  orchards  in  Illinois, 
not  only  eating  the  foliage,  but  gnaw- 
ing into  the  young  apples. 

This  beetle  does  considerable  da- 
mage to  the  potato  crop,  especially  in 
the  North- Western  States.  Like  the 
other  members  of  the  (Lytta)  family, 
it  lives  under  ground  while  in  the 
lava  state,  and  is  troublesome  only 
when  in  the  perfect  or  winged  state. 

The  Black  Rat  Blister-Bee- 
tle, (Lytta  murina,  Le  CSnte.) — This 
species  (Fig.  8,)  is  entirely  black. 
There  is  a  very  similar  species,  the 
black  blister-beetle,  (Lytta  atrata, 
Fabr.,)from  which  the  black-rat  blister- 
beetle  is  distinguishable  only  by  hav- 
ing four  raised  lines  placed  length- 
wise upon  each  wing-case,  and  by  the 
two  first  joints  of  the  antennae  being 
greatly  dilated  and  lengthened  in  the 
males,  of  the  lath  species.  It  is 
asserted  by  some  authors  that  the 
black  blister-beetle  is  injurious  to  the 
potato ;  but  I  can  not  see  how  it  could 
do  much  damage  to  that  crop,  as  the 
perfect  insect  does  not  appear  until 
late  in  August,  when  the  potato  crop 
is  nearly  out  of  its  reach.  Not  so, 
however,  with  the  black-rat  blister- 
beetle,  which  is  on  hand  ready  for 
business  early  in  the  season.  This 
insect  does  considerable  damage  to 
the  potato  in  Iowa,  and  neighboring 
States ;  it  is  also  found,  though  in  not 
so  great  numbers,  throughout  the 
whole  of  the  Northern  States. 

The  Margined  Blister-Bee- 
tle, (Lytta  marginata,  Fabr.) — This 
species  (Fig.  9)  maybe  at  once  recog- 
nized by  its  general  black  color,  and 
the  ash-gray  edging  to  its  wing-cases. 
It  usually  feeds  on  certain  wild  plants, 


I  but  does  not  object  to  a  diet  of  po- 
tato-leaves. Though'  found  over  a 

|  large  extent  of  country,  it  seldom 
appears  in  numbers  large  enough  to 
damage  the  potato  crop  materially. 
Like  other  blister-beetles,  it  goes  un- 
der ground  to  pass  into  the  pupa  state. 
and  attacks  the  potato  only  when  it  is 
in  the  perfect  or  winged  state. 

The  Three-Lined  Leaf-Bee- 
tle, (Lema  trilineata,  Olivier.)  The 
larva  of  the  three-lined  leaf-beetle  may 
be  distinguished  from  all  other  insects 
which  prey  upon  the  potato  by  its 
habit  of  covering  itself  with  its  own 
excrement.  In  Figure  10,  #,  this  larva 
is  shown  in  profile,  both  full  and  half 
grown,  covered  with  the  soft,  greenish 
excrementitious  matter  which  from 
time  to  time  it  discharges.  Figure  10, 
c,  gives  a  somewhat  magnified  view 
of  the  pupa,  and  Figure  10,  /;,  shows 
the  last  few  joints  of  the  abdomen  of 
the  larva,  magnified  and  viewed  from 
above.  The  vent  of  the  larva,  as 
will  be  seen  from  this  last  figure,  is 
situated  on  the  upper  surface  of  the 
last  joint,  so  that  its  excrement  natu- 
rally falls  upon  its  back,  and  by  suc- 
cessive discharges  is  crowded  forward 
toward  its  head,  till  the  whole  upper 
surface  is  covered  with  it.  There  are 
several  other  larva,  feeding  upon  other 
plants,  which  wear  cloaks  of  this 
strange  material. 

Many  authors  suppose  that  the  ob- 
ject of  the  larva  in  all  these  cases  is  to 
protect  itself  from  the  heat  of  the  sun. 
In  all  probability  the  real  aim  of  na- 
ture in  the  case  of  all  these  larvae  is 
to  defend  them  from  the  attacks  of 
birds  and  of  cannibal  and  parasitic  in- 
sects. 

There  are  two  broods  of  this  insect 
every  year.  The  first  brood  of  larvae 
may  be  found  on  the  potato-vine  to- 
ward the  latter  end  of  June,  and  the 
second  in  August. 

The  first  brood  stays  under  ground 


Potato  Culture. 


about  a  fortnight  before  it  emerges  in 
the  perfect  beetle  state,  and  the  se- 
cond brood  stays  under  ground  all 
winter,  and  only  emerges  at  the  be- 
ginning of  the  following  June. 

The  perfect  beetle  (Fig.  u)is  of 
a  pale  yellow  color,  with  three  black 
stripes  on  its  back,  and  bears  a  strong 
resemblance  to  the  cucumber-bug, 
(Diabrotica  vittata,  Fabr.  Fig.  12.) 

From  this  last  species,  however,  it 
may  be  distinguished  by  its  somewhat 
larger  size,  and  by  the  remarkable 
pinching-in  of  the  thorax,  so  as  to 
make  quite  a  lady-like  waist  there,  or 
what  naturalists  call  a  "  constriction." 
The  female,  after  coupling,  lays  her 
yellow  eggs  (Fig.  ioX)  on  the  under 
surface  of  the  leaves  of  the  potato 
plant.  The  larvae  hatching,  when 
full  grown  descend  into  the  ground, 
where  they  transform  to  pupae  (Fig. 
10,  c)  within  a  small  oval  chamber, 
from  which  in  time,  the  perfect  beetle 
emerges. 

This  insect  in  certain  seasons  is  a 
great  pest  in  the  Eastern  and  Middle 
States,  but  has  never  yet  occurred  in 
the  Mississippi  Valley  in  such  num- 
bers as  to  be  materially  injurious. 

The  Cucumber  Flea  Beetle, 

(Haltica  cue umer is,  Harris.)  This 
nimble  minute  beetle  (Fig.  13)  belongs 
to  the  flea-beetles,  (Haltica  family,) 
the  same  sub-group  of  the  leaf-beetles 
(Phytophaga]  to  which  also  appertains 
the  notorious  steel-blue  flea-beetle 
(Haltica  chalybea,  Illiger)  that  is  such 
a  pest  to  the  vineyardist.  Like  all 
the  rest  of  the  flea-beetles,  it  has  its 
hind  thighs  greatly  enlarged,  which 
enables  it  to  jump  with  much  agility. 
It  is  not  peculiar  to  the  potato,  but 
infests  a  great  variety  of  plants,  includ- 
ing the  cucumber, 'from  which  it  de- 
rives its  name.  It  eats  minute  round 
holes  in  the  leaf  of  the  plant  it  infests, 
but  does  not  always  penetrate  entire* 
ly  through  it. 


The  larva  feeds  internally  upon  the 
substance  of  the  leaf,  and  goes  under 
ground  to  assume  the  pupa  state.  It 
passes  through  all  its  stages  in  about 
a  month,  and  there  are  two  or  three 
broods  of  them  in  the  course  of  the 
same  season.  This  is  emphatically 
the  greatest  insect  pest  that  the  po- 
tato-grower has  to  contend  with  in 
Pennsylvania.  It  abounds  through- 
out most  of  the  Northern,  Middle, 
and  Western  States.  Large  fields  of 
potatoes  can  any  summer  be  seen  in 
the  Middle  States  much  injured  by 
this  minute  insect,  every  leaf  appa- 
rently completely  riddled  with  minute 
round  holes,  and  the  stalks  and  leaves 
appearing  yellow  and  seared.  Plas- 
ter frequently  and  bountifully  applied 
is  sure  to  prevent  the  attacks  of  this 
insect,  or  to  disperse  it  after  it  has 
commenced  operations. 

The  Colorado    Potato-Bug, 

(Doryphora  10 — lineata,  Say.) — This 
insect,  which,  according  to  Dr.  Walsh, 
has  in  the  North- West  alone  damaged 
the  potato  crop  to  the  amount  of  one 
million  seven  hundred  and  fifty  thou- 
sand dollars,  came  originally  from 
the  Rocky  Mountains,  where  it  was 
found  forty-five  years  ago,  feeding 
on  a  wild  species  of  potato  peculiar 
to  that  region,  (Solatium  rostratum, 
Dunal.)  When  civilization  marched 
up  the  Rocky  Mountains,  and  pota- 
toes began  to  be  grown  in  that  region, 
this  highly  improved  pest  acquired 
the  habit  of  feeding  upon  the  culti- 
vated potato.  It  went  from  potato- 
patch  to  potato-patch,  moving  east- 
ward at  the  rate  of  about  sixty  miles 
a  year,  and  is  now  firmly  established 
over  all  the  country  extending  from 
Indiana  to  its  old  feeding-grounds 
in  the  Rocky  Mountains.  In  about 
twelve  years  it  will  have  reached  the 
Atlantic  coast. 

There  is  another  very  closely  allied 
species,  known  as  the  Bogus  Colorado 


Potato  Culture. 


potato-bug,  (coryphora  juncta,  Ger- 
mor,)  which  has  existed  throughout 
a  great  part  of  the  United  States  from 
time  immemorial.  This  latter  insect, 
however,  feeds  almost  exclusively  on 
the  horse-nettle,  (Solarium  carolinense, 
Linn.,)  and  is  never  known  to  injure 
the  potato.  Both  insects  are  figured, 
so  that  one  need  not  be  mistaken  for 
the  other. 

Figure  14,  b,  b,  b,  gives  a  view  of 
the  larva  of  the  true  Colorado  potato- 
bug,  in  various  positions  and  stages 
of  its  existence.  Figure  15,  b,  b,  of 
that  of  the  bogus  Colorado  potato- 
bug.  It  will  be  seen  at  once  that  the 
head  of  the  former  is  black,  and  the 
first  joint  behind  the  head  is  pale  and 
edged  with  black  behind  only  »  that 
there  is  a  double  row  of  black  spots 
along  the  side  of  the  body ;  and  that 
the  legs  are  black.  In  the  other  larva, 
(Fig.  15,  It,)  on  the  contrary,  the 
head  is  of  a  pale  color,  the  first  joint 
behind  the  head  is  tinged  with  dusk 
and  edged  all  round  with  black ;  there 
is  but  a  single  row  of  spots  along  the 
side  of  the  body,  and  the  legs  are 
pale. 

Figure  14,  d,  d,  exhibits  the  true 
Colorado  potato-bug ;  Figure  15,  the 
bogus  Colorado  potato-bug;  each  of 
its  natural  size.  Figure  14,  <?,  shows 
the  left  wing-case  enlarged,  and  Fig- 
ure 15,  e,  an  enlarged  leg  of  the  latter. 
On  a  close  inspection,  it  will  be  per- 
ceived that  in  the  former  (Fig.  14, 
e)  the  boundary  of  each  dark  stripe 
on  the  wing-cases  toward  the  middle 
is  studded  with  confused  and  irregu- 
lar punctures,  partly  inside  and  part- 
ly outside  the  edge  of  the  dark  stripe ; 
that  it  is  the  third  and  fourth  dark 
stripes,  counting  from  the  outside,  that 
are  united  behind,  and  that  both  the 
knees  and  feet  are  black. 

In  Figure  15,  d,  on  the  contrary,  it 
is  the  second  and  third  stripes — not 
the  third  and  fourth — counting  from 
the  outside,  that  are  united  behind, 


and  the  leg  is  entirely  pale,  except 
a  black  spot  on  the  middle  of  the 
front  of  the  thigh.  The  eggs  (Fig. 
14,  a,  a,  and  Fig.  15,  </,  d)  are  yel- 
low, and  are  always  laid  on  the  under 
side  of  the  leaf  in  patches  of  from 
twenty  to  thirty;  those  of  the  bogus 
are  of  a  lighter  color.  Each  female 
of  the  true  Colorado  potato-bug  lays, 
according  to  Dr.  Schirmer,  about  se- 
ven hundred  eggs.  In  about  six  days 
the  eggs  hatch  into  larvae,  which  feed 
on  the  foliage  of  the  potato  plant 
about  seventeen  days ;  they  then 
descend  to  the  ground,  where  they 
j  change  into  pupae  at  the  surface  of 
I  the  earth.  The  perfect  beetle  ap- 
pears about  ten  to  fourteen  days  after 
the  pupa  is  formed,  begins  to  pair  in 
about  seven  days,  and  on  the  four- 
teenth day  begins  to  deposit  her  eggs. 
There  are  three  broods  of  this  insect 
every  year.  Neither  geese,  ducks, 
turkeys,  nor  barn-yard  fowl  will  touch 
the  larva  of  the  Colorado  potato-bug 
when  it  is  offered  to  them,  and  there 
are  numerous  authentic  cases  on  re- 
cord where  persons  who  have  scald- 
ed to  death  quantities  of  these  larvae, 
and  inhaled  the  fumes  of  their  bodies, 
have  been  taken  seriously  ill,  and  even 
been  confined  to  their  beds  for  many 
days  in  consequence.  It  is  also  re- 
ported to  have  produced  poisonous 
effects  on  several  persons  who  han- 
dled them  incautiously  with  naked 
hands.  Various  plans  have  been 
tried  to  destroy  this  persistent  enemy 
of  the  potato  plant.  Powdered  helle- 
bore is  said  to  have  been  used  with 
effect  as  a  means  of  destroying  the 
pest.  It  should  be  dusted  on  and 
under  the  foliage  when  the  plant  is 
wet  with  dew.  Hellebore,  however, 
is  a  dangerous  remedy  on  account  of 
its  poisonous  qualities.  A  mixture 
of  one  part  salt,  ten  parts  soap,  and 
twenty  parts  water,  applied  to  every 
part  of  the  plants  with  a  syringe,  is 
quite  effectual.  Several  cannibal  and 


Potato  Culture. 


one  parasitic  insect  are  known  to  prey 
upon  the  larva  of  the  Colorado  pota- 
to-bug, and  the  eggs  in  vast  numbers 
are  eaten  by  several  species  of  lady- 
birds and  their  larva. 

GENERAL   REMARKS    ON  INSECTS. 

The  time  is  not  far  distant  when 
the  American  farmer  will  be  obliged 
to  put  forth  greater  efforts  to  destroy 
noxious  insects  than  he  has  hitherto. 
It  is  a  well-known  fact  that  noxious 
insects  are  increasing  in  a  rapid  rate 
throughout  every  part  of  our  land. 
The  country  is  becoming  so  "  buggy  " 
that  eternal  vigilance  is  the  price  of 
every  thing  produced  from  the  soil. 

Close  observers  calculate  that  more 
fruits  of  various  kinds  and  varieties 
are  annually  destroyed  or  rendered 
worthless  by  insects  than  are  gathered 
and  used  by  man.  The  cotton-worm, 
the  wheat-midge,  the  canker-worms, 
the  potato-bugs,  are  each  every  year 
increasing  in  numbers  and  destruc- 
tiveness. 

The  "  curculio "  alone  destroys 
millions  of  dollars'  worth  of  fruit  an- 
nually. 

It  is  a  safe  estimate,  all  things  con- 
sidered, that,  if  noxious  insects  of  all 
descriptions  could  at  once  be  anni- 
hilated throughout  our  country,  and 
mildews  of  various  classes  be  effectu- 
ally held  in  check,  the  cost  of  living 
to  our  people  would,  in  a  short  time, 
be  reduced  to  one  third  of  its  present 
amount.  It  is  disheartening  to  see 
what  a  vast  amount  of  grains,  fruits, 
and  vegetables  is  annually  eaten  up 
by  the  larvae,  or  appropriated  by  the 
perfect  insects  of  various  classes,  mere- 
ly for  the  sake  of  propagating  their 
abominable  species.  Yet,  in  view  of 
all  the  devastation,  but  feeble  effort 
is  made  to  abate  the  evil.  Birds, 
many  species  of  which  nature  seem- 
ingly designed  on  purpose  to  keep 
insects  in  check,  are  wantonly  shot 
by  lazy  boys  and  indolent  men,  who 


range  the  fields  and  forests,  killing  all, 
from  the  humming-bird  to  the  crow. 
Legislative  enactments  made  express- 
ly to  protect  the  insectivorous  song- 
sters are  every  day  violated  with  im- 
punity. One  man  plants  an  orchard 
and  does  all  he  can  to  destroy  nox- 
ious insects ;  another  man  near  him 
also  has  an  orchard,  but  his  orchard 
serves  no  purpose  but  to  propagate 
"  curculios,"  "  canker-worms,"  "  bark- 
lice,"  "  tent  caterpillars,"  "  codling 
moths,"  etc.,  for  his  neighbors,  and, 
as  a  matter  of  course,  the  whole 
neighborhood  swarms  with  noxious 
insects.  If  all  cultivators  would  act 
in  concert  and  with  a  will,  insects 
might  be  reduced  in  numbers  very 
rapidly.  Most  moths  of  night-flying 
insects  are  attracted  to  and  destroyed 
by  small  bonfires  kindled  in  still  eve- 
nings during  the  summer  months. 

Bottles  half-filled  with  sweetened 
water,  hung  here  and  there,  will  trap 
countless  bugs.  Strong  soap-suds  ap- 
plied immediately  after  they  hatch  is 
a  sure  remedy  for  plant  lice.  Molas- 
ses and  water,  to  which  a  little  arsenic 
has  been  added,  placed  in  shallow 
dishes  among  the  vines,  is  good  medi- 
cine for  potato-bugs,  and  all  bugs  in 
general.  A  lighted  lamp  pla.ced  in 
the  centre  of  a  common  milk-pan, 
partly  filled  with  water,  the  whole 
elevated  a  few  feet  from  the  ground, 
will,  on  a  still  evening,  attract  and 
destroy  the  wheat-midge  and  similar 
insects  in  great  numbers.  The  calcu- 
lations of  the  "  curculio  "  and  "  cod- 
ling moth  "  are  brought  to  naught  by 
turning  hogs  into  the  orchard  to  eat 
the  stung  fruit  as  it  falls,  and  the 
larva  that  depastures  upon  the  leaves 
of  the  current  and  gooseberry  is  de- 
stroyed by  syringing  the  plants  with 
a  mixture  of  soap,  salt,  and  water. 

VALUE  OF  THE  POTATO  AS  CATTLE 
FOOD. 

The  constituents  of  the  potato  arer 


Potato  Culture 


according  to  different  authorities,  as 
follows : 


Water 75.2 

Casein 1.4 

Starch 15.5 

Dextrine 0.4 

Sugar 3.2 

Fat 0.2 

Fibre 3.2 

Mineral  matter 0.9 


Or  economically : 

Water 75.2 

Flesh-formers 1.4. 

Fat-formers 18.9 

Accessories 3.6 

Mineral  matter 0.9 


Of  the  high  value  of  potatoes, 
when  used  in  connection  with  other 
food,  there  is  not  a  shadow  of  doubt. 
All  experimenters  and  observers  in 
the  economy  of  food  agree  in  saying 
that  they  are  of  the  highest  utility ; 
but  they  must  be  used  with  other 
food  whose  constituents  are  different 
from  those  of  the  root. 

The  analysis  shows  that  potatoes 
surpass  in  the  fat-producing  princi- 
ples the  nutritious  or  flesh-forming  in 
such  proportions  that  they  could  not 
alone  sustain  the  composition  of  the 
blood;  for  an  animal  fed  alone  on 
these  tubers  would  be  obliged  to  con- 
sume such  quantities  to  provide  the 
blood  with  the  requisite  proportion 
of  albumen  that,  even  if  the  process 
of  digestion  were  not  discontinued, 
there  would  be  a  superabundance  of 
fat  accumulated  beyond  the  power 
of  the  oxygen  to  consume,  which 
would  successively  absorb  from  the 
albuminous  substance  a  part  of  its 
vital  elements,  and  thus  a  check  would 
be  caused  in  the  endless  change  of 
matter  in  the  tissues  in  the  nutritive 
and  regressive  transformations. 

Potatoes,  then,  to  be  of  most  value 
as  food  for  cattle,  should  be  fed  in 
connection  with  grain,  or  with  other 
roots  in  which  the  flesh-forming  ele- 
ment predominates.  There  seems  to 
be  no  doubt  that  the  tubers  are  of 
most  value  when  cooked,  although 
some  authors  affirm  to  the  contrary. 
It  seems  possible  to  prove  this  on 
philosophical  principles ;  for  it  is  well 
known  that  the  starch  contained  in 
the  potato  is  incapable  of  affording 
nourishment  until  the  containing  glo- 


bules are  broken,  and  one  of  the  most 
efficient  means  of  doing  this  seems 
to  be  by  heat. 

Boussingault,  in  speaking  of  the 
economy  of  cooking  potatoes,  says, 
"  The  potato  is  frequently  steamed  or 
boiled  first;  yet  I  can  say  positively 
that  horned  cattle  do  extremely  well 
upon  raw  potatoes,  and  at  Bechelbrunn 
our  cows  never  have  them  otherwise 
than  raw.  They  are  never  boiled, 
save  for  horses  and  hogs.  The  best 
mode  of  dealing  with  them  is  to  steam 
them;  they  need  never  be  so  tho- 
roughly boiled  as  when  they  are  to 
serve  for  the  food  of  man.  The 
steamed  or  boiled  potatoes  are  crush- 
ed between  two  rollers,  or  simply 
broken  with  a  wooden  spade,  and 
mixed  with  cut  hay  or  straw  or  chaff, 
before  being  served  out.  It  may  no* 
be  unnecessary  to  observe  that  by 
steaming  potatoes  lose  no  weight ; 
hence  we  conclude  that  the  nutritive 
equivalent  for  the  boiled  is  the  same 
as  that  of  the  raw  tuber. 

"  Nevertheless,  it  is  possible  that  the 
amylaceous  principle  is  rendered  more 
easily  assimilable  by  boiling,  and  that 
by  this  means  the  tubers  actually  be- 
come more  nutritious.  Some  have 
proposed  to  roast  potatoes  in  the  oven, 
and  there  can  be  little  question  that 
heated  in  this  way  they  answer  admi- 
rably for  fattening  hogs,  and  even 
oxen.  Done  in  the  oven,  potatoes 
may  be  brought  to  a  state  in  which 
they  may  perfectly  supply  the  place 
of  corn  in  feeding  horses  and  other 
cattle." 

The  apparent  contradiction  in  the 
remarks  will  be  observed;  but  the  evi- 
dent leaning  in  favor  of  cooked  po- 
tatoes shows  that  Boussingault,  al- 
though paying  some  attention  to  the 
theory  that  cooked  food  is  not  gene- 
rally attended  with  the  same  benefit 
to  ruminating  as  to  other  animals, 
was  evidently  almost  convinced  that 
those  which  contained  an  abundance 


Potato  Culture. 


of  starch  in  their  constituents  must 
be  rendered  more  nutritious  when  ex- 
posed to  the  action  of  heat. 

Potatoes  fed  in  a  raw  state  to  stock 
are  laxative  in  their  effects,  and  are 
often  given  to  horses  as  a  medicine 
in  cases  of  "  hidebound  "  with  decid- 
ed benefit.  Bots,  which  have  been 
known  to  live  twenty-four  hours  im- 
mersed in  spirits  of  turpentine,  die 
almost  instantly  when  placed  in  pota- 
to-juice ;  hence  a  common  practice 
with  horsemen,  where  bots  are  sus- 
pected, is  to  first  administer  milk  and 
molasses  to  decoy  the  parasites  from 
the  coating  of  the  stomach,  and  then 
drench  the  animal  with  the  expressed 
juice  of  potatoes.  A  decoction  made 
by  boiling  the  parings  of  potatoes  in 
.a  small  quantity  of  water  is  often 
used  as  a  wash  to  kill  vermin  on 


cattle.  Raw  potatoes,  fed  occasion 
ally  and  in  small  quantities,  are  a 
good  tonic  for  stock  of  any  kind 
which  is  kept  principally  on  hay ;  but 
all  experiments  show  that  when  the 
potato  is  used  for  fattening  purposes, 
the  tubers  should  in  some  way  be 
cooked,  that  the  animal  to  which 
they  are  fed  may  derive  from  them 
the  greatest  possible  amount  of  nu- 
triment. Repeated  experiments  de- 
monstrate the  fact  that  horned  cattle 
or  hogs  lay  on  as  much  fat  from  the 
consumption  of  two  thirds  of  a  given 
quantity  of  potatoes  properly  cooked 
as  they  will  by  eating  the  entire  quan- 
tity in  a  raw  state.  In  point  of  nu- 
triment as  cattle-food,  two  pounds  of 
potatoes  are  considered  equivalent  to 
one  pound  of  hay. 


28 


How  to  Cook  the  Potato. 


HOW   TO    COOK    THE    POTATO. 

FURNISHED    BY 

PROF.  PIERRE  BLOT,  OF  BROOKLYN. 

AT  the  suggestion  of  a  number  of  friends,  I  addressed  the  following  note  to 
Professor  Blot,  which,  with  his  reply,  is  appended  : 

PROFESSOR  PIERRE  'BLOT  :  NEW-YORK,  Feb.  15,  1870. 

DEAR  SIR  :  In  connection  with  a  Prize  Essay  on  the  cultivation  of  the  potato,  I  wish  to 
publish  an  article  on  COOKING  THE  POTATO,  to  be  taken  from  your  Hand- Book  of  Practical 
Cookery.  I  write  this  note  to  ask  whether  I  can  do  this  with  your  entire  approval.  Hop- 
ing that  such  article  may  aid  our  American  housekeepers  to  prepare  the  potato  for  the  table 
in  a  more  palatable  and  wholesome  manner,  I  remain  yours  very  truly, 

W.  T.  WYLIE. 

BROOKLYN,  CENTRAL  KITCHEN,  Feb.  15,  1870. 
REV.  W.  T.  WYLIE: 
DEAR  SIR  :  You  are  authorized,  with  the  greatest  pleasure.  P.  BLOT. 

In  accordance  with  the  above  authority,  the  following  selections  have  been  made 
from  the  book  named  : 


To  Select. — As  a  general  rule,  the 
smaller  the  eye  the  better  the  potatoes. 
By  cutting  off  a  piece  from  the  larger 
end,  you  ascertain  if  they  are  sound  ; 
they  must  be  white,  reddish,  bluish, 
etc.,  according  to  the  species.  If  spot- 
ted, they  are  not  sound,  and  therefore 
very  inferior.  There  are  several  kinds, 
and  all  of  them  are  good  when  sound  or 
coming  from  a  proper  soil.  Use  the 
kind  you  prefer,  or  those  that  are  better 
fit  for  the  way  they  are  intended  to  be 
served. 

To  Boil.  —  Being  naturally  watery, 
potatoes  should  never  be  cooked  by  boil- 
ing except  when  wanted  very  white,  as 
for  croquettes.  When  boiled  whole,  put 
them  of  an  even  size  as  much  as  possi- 
ble, in  order  to  cook  them  evenly.  They 
are  better,  more  mealy,  when  steamed 
or  baked  ;  tfut  those  who  have  no  steam- 
er must,  of  course,  boil  them.  Cover 
them  with  cold  water,  set  on  the  fire  and 
boil  till  done,  then  pour  off  all  the  water, 
put  the  pan  back  on  a  slow  fire  for  five 
minutes  and  well  covered  ;  then  use  the 
potatoes. 

To  Steam. — Place  them  above  a  ket- 
tle of  boiling  water,  in  a  kind  of  drainer 
made  for  that  purpose,  and  adapted  to 


the  kettle.  The  drainer  must  be  covered 
tight.  They  cook  as  fast  as  by  boiling, 
the  degree  of  heat  being  the  same. 
When  steamed  the  skin  is  very  easily 
removed. 

To  Prepare. — If  they  are  to  be  boiled, 
or  steamed,  or  baked,  it  is  only  neces- 
sary to  wash  them.  If  wanted  peeled, 
as  for  frying,  etc.,  then  commence  by 
cutting  off  the  germs  or  eyes  ;  if  young 
and  tender,  take  the  skin  off  with  a 
scrubbing-brush,  and  drop  immediately 
in  cold  water  to  keep  them  white  ;  if 
old,  scrape  the  skin  off  with  a  knife,  for 
the  part  immediately  under  the  skin 
contains  more  nutriment  than  the  mid- 
dle, and  drop  in  cold  water  also.  If 
wanted  cut,  either  in  dice,  or  like  carpels 
of  oranges,  or  any  other  way,  cut  them 
above  a  bowl  of  cold  water,  so  that  they 
drop  into  it ;  for  if  kept  exposed  to  the 
air,  they  turn  reddish  and  lose  their  nu- 
tritive qualities. 

A  1'Allemande. — Steam,  peel,  and 
slice  the  potatoes.  Cut  some  bread  in 
thin  slices,  and  fry  bread  and  potatoes 
with  a  little  butter,  and  turn  the  whole 
in  a  bowl,  dust  well  with  sugar,  pour  a 
little  milk  all  over,  and  bake  for  about 
fifteen  minutes  ;  serve  warm. 


How  to  Cook  the  Potato. 


A  1'Anglaise. — Steam  or  boil  about  a 
quart  of  potatoes,  and  then  peel  and  slice 
them.  Put  two  ounces  of  butter  in  a  fry- 
ing-pan on  the  fire,  and  put  the  potatoes 
in  when  melted,  toss  them  for  about  ten 
minutes,  add  salt,  pepper,  a  little  grated 
nutmeg,  and  serve  hot. 

Broiled. — Steam,  peel,  and  slice  the 
potatoes.  Lay  the  slices  on  a  gridiron, 
and  place  it  over  a  rather  slow  fire  ; 
have  melted  butter,  and  spread  some 
over  the  slices  of  potatoes  with  a  brush ; 
as  soon  as  the  under  part  is  broiled,  turn 
each  slice  over  and  spread  butter  over 
the  other  side.  When  done,  dish,  salt, 
and  serve  them  hot.  A  little  butter 
may  be  added  when  dished,  according 
to  taste. 

Fried. — To  be  fried,  the  potatoes  are 
cut  either  with  a  vegetable  spoon,  in  fil- 
lets, in  slices,  with  a  scalloped  knife,  or 
with  an  ordinary  one,  or  cut  in  pieces 
like  carpels  of  oranges,  or  even  in  dice. 
When  cut,  drain  and  wipe  them  dry. 
This  must  be  done  quickly,  so  as  not ' 
to  allow  the  potatoes  to  turn  reddish. 
Have  a  coarse  towel  ready,  then  turn 
the  potatoes  into  a  colander,  and  imme- 
diately turn  them  in  the  towel,  shake 
them  a  little,  and  quickly  drop  them  'in 
hot  fat.  When  done,  turn  them  into 
a  colander,  sprinkle  salt  on  them,  and 
serve  hot.  Bear  in  mind  that  fried  pota- 
toes must  be  eaten  as  hot  as  possible. 
Fry  only  one  size  at  a  time,  as  it  takes 
three  times  as  long  to  fry  them  when 
cut  in  pieces  as  when  sliced  or  cut  in 
fillets. 

To  fry  them  light  or  swelled. — When 
fried,  turn  into  the  colander,  and  have 
the  fat  over  a  brisk  fire ;  leave  the  po- 
tatoes in  the  colander  only  about  half  a 
minute,  then  put  them  back  in  the  very 
hot  fat,  stir  for  about  one  minute,  and 
put  them  again  in  the  colander,  salt 
them,  and  serve  hot.  If  the  fat  is  very 
hot,  when  dropped  into  it  for  the  second 
time  they  will  certainly  swell  ;  there  is 
no  other  way  known  to  do  it.  It  is  as 
easily  done  as  it  is  simple.  Potatoes 
cut  in  fillets  and  fried  are  sometimes 
called  a  la  Parisienne ;  when  cut  in 
slices  or  with  a  vegetable  spoon,  they  are 
called  a  la  fran$aise. 

Potatoes  cut  with  a  vegetable  spoon 
and  fried,  make  a  good  as  well  as  a 


sightly  decoration  for  a  dish  of  meat  or 
offish.  They  may  be  fried  in  oil  also,but 
it  is  more  expensive  than  in  fat.  They 
may  be  fried  in  butter  also,  but  it  is  still 
more  expensive  than  oil,  and  is  not  bet- 
ter than  fat ;  no  matter  what  kind  of  fat 
is  used,  be  it  lard,  beef  suet,  or  skim- 
mings of  sauces  and  gravy,  it  can  not  be 
tasted. 

Lyonnaise. — Potatoes  Lyonnaise  are 
prepared  according  to  taste,  that  is,  as 
much  onion  as  liked  is  used,  either  in 
slices  or  chopped.  If  you  have  not  any 
cold  potatoes,  steam  or  boil  some,  let 
them  cool,  and  peel  and  slice  them. 
For  about  a  quart  of  potatoes,  put  two 
ounces  of  butter  in  a  frying-pan  on  the 
fire,  and  when  melted  put  as  much  onion 
as  you  please,  either  sliced  or  chopped, 
into  the  pan,  and  fry  it  till  about  half 
done,  when  add  the  potatoes  and  again 
two  ounces  of  butter  ;  salt,  pepper,  and 
stir  and  toss  gently  till  the  potatoes  are 
all  fried  of  a  fine,  light-brown  color.  It 
may  require  more  butter,  as  no  vegeta- 
ble absorbs  more  than  potatoes. 

Mashed. — Peel  and  quarter  about 
three  pints  of  potatoes,  as  directed  ;  put 
them  in  a  saucepan  with  more  water 
than  is  necessary  to  cover  them,  and  a 
little  salt ;  set  onjthe  fire  and  boil  gently 
till  done,  drain,  put  them  back  in  the 
saucepan,  mash  them  well  and  mix  them 
with  two  ounces  of  butter,  two  yolks  of 
eggs,  salt,  pepper,  and  milk  enough  to 
make  them  of  a  proper  thickness.  Set 
on  the  fire  for  two  or  three  minutes, 
stirring  the  while,  and  serve  warm. 
When  on  the  dish,  smooth  them  with 
the  back  of  a  knife  or  scallop  them,  ac- 
cording to  fancy. 

Mashed  and  Baked.— Put  two  ounces 
of  butter  in  a  stewpan  and  set  it  on  the 
fire ;  when  hot,  add  a  tea-spoonful  of  pars- 
ley chopped  fine,  and  a  little  salt ;  five 
minutes  after,  put  in  it  a  quart  of  po- 
tatoes, prepared,  cooked,  peeled,  and 
mashed,  as  directed  ;  then  pour  on  the 
whole,  little  by  little,  stirring  continually 
with  a  wooden  spoon,  a  pint  of  good 
milk  ;  and  when  the  whole  is  well  mix- 
ed, and  becoming  rather  thick,  take 
from  the  fire,  place  on  the  dish,  then  set 
in  a  brisk  oven  for  five  minutes,  and 
serve. 

Sautees. — Take  a  quart  of  young  and 


How  to  Cook  the  Potato. 


tender  potatoes,  peel  them  with  a  brush, 
and  cut  in  slices.  Put  two  ounces  of 
butter  in  a  frying-pan  on  a  quick  fire  ; 
when  hot,  put  the  potatoes  in,  and  fry 
them  till  of  a  golden  color  ;  place  them 
on  a  dish  without  any  butter,  sprinkle 
chopped  parsley  and  salt  on,  and  serve. 
They  may  also  be  served  without  pars- 
ley, according  to  taste. 

Soufflees. — Steam  a  quart  of  potatoes, 
then  peel  and  mash  them  in  a  saucepan 
and  mix  an  ounce  of  butter  with  them  ; 
set  on  the  fire,  pour  into  it,  little  by  lit- 
tle, stirring,  the  while,  about  half  a  pint 
of  milk,  stir  a  little  longer  after  the  milk 
is  in  and  until  they  are  turning  rather 
thick  ;  dish  the  potatoes,  smooth  or 
scallop  them  with  the  back  of  a  knife, 
and  put  them  in  a  quick  oven  till  of  a 
proper  color,  and  serve. 

In  Cakes.  —  Prepare  and  cook  by 
steam  a  quart  and  a  half  of  potatoes, 
peel  and  mash  them  ;  mix  with  them 
the  yolks  of  five  eggs,  half  a  lemon-rind 
grated,  and  four  ounces  of  fine  white 
sugar.  Put  four  ounces  of  butter  in  a 
stew-pan  and  set  it  on  the  fire  ;  when 
melted,  put  the  mixture  in,  stirring  it  with 
a  wooden  spoon  continually  ;  as  soon  as 
it  is  in  the  stew-pan,  add  the  whites  of 
the  five  eggs,  well  beaten  ;  leave  on  the 
fire  only  the  time  necessary  to  mix  the 
whole  well  together,  and  take  off;  when 
nearly  cold,  add,  if  handy,  and  while 
stirring,  a  few  drops  of  orange-flower 
water  ;  it  gives  a  very  good  flavor ;  then 
put  the  whole  in  a  tin  mould  greased  a 
little  with  butter  ;  place  in  a  quick  oven 
for  about  thirty-five  minutes,  and  serve. 

With  Butter,  or  English  Fashion.— 
Put  water  on  the  fire  with  considera- 
ble salt  in  it ;  at  the  first  boil,  drop  a 
quart  of  washed  potatoes  in  and  boil  till 


done,  when  take  off,  peel,  and  put  them 
whole  in  a  saucepan,  with  butter,  salt, 
pepper,  and  a  little  nutmeg  ;  set  on  a 
rather  slow  fire,  stirring  gently  now  and 
then  till  they  have  absorbed  all  the  but- 
ter. Serve  warm.  They  absorb  a  great 
deal  of  butte-r. 

With  Bacon  or  Salt  Pork  —Peel  and 
quarter  about  a  quart  of  potatoes.  Set 
a  saucepan  on  the  fire  with  about  four 
ounces  of  fat  salt  pork  cut  in  dice  in  it. 
When  fried,  put  the  potatoes  in.  Sea- 
son with  a  bunch  of  seasonings  com- 
posed of  two  sprigs  of  parsley,  one  of 
thyme,  and  a  bay-leaf;  salt  and  pepper 
to  taste,  and  about  half  a  pint  of  broth 
or  water.  Boil  gently  till  cooked,  re- 
move the  bunch  of  seasonings  ;  skim 
off  the  fat,  if  any,  and  serve  warm.  It  is 
served  at  breakfast,  as  well  as  entremets 
for  dinner. 

With  Cream  or  Milk.— Peel  and  mash 
a  quart  of  potatoes,  when  prepared  and 
cooked.  Put  two  ounces  of  butter  in  a 
stewpanand  set  it  on  a  good  fire  ;  when 
melted,  sprinkle  in  it  a  tea-spoonful  of 
flour,  same  of  chopped  parsley,  a  pinch 
of  grated  nutmeg,  and  salt ;  stir  with  a 
wooden  spoon  five  minutes  ;  then  add 
the  potatoes,  and  half  a  pint  of  milk  or 
cream  ;  keep  stirring  ten  minutes  long- 
er, take  from  the  fire,  sprinkle  in  them 
half  a  table-spoonful  of  sugar,  and  serve 
as  warm  as  possible. 

With  White  Sauce.  —  Clean,  wash, 
and  throw  a  quart  of  potatoes  in  boiling 
water,  with  a  sprig  of  thyme,  two  onions, 
a  bay-leaf,  two  sprigs  of  sweet  basil,  two 
cloves,  salt,  and  pepper,  ;  when  cooked, 
take  the  potatoes  out  carefully,  peel  and 
cut  them  in  two,  place  them  on  a  warm 
dish,  pour  on  them  a  white  sauce,  and 
serve  warm. 


THE   POTATO: 


ILLUSTRATIONS   AND   DESCRIPTIONS. 

WE  propose  to  add  a  few  pages  of  illustrations  of  the  new  varieties,  together 
with  descriptions  of  the  same.  A  number  of  these  were  given  in  the  pamphlet 
issued  last  year,  and  are  reproduced  from  that.  In  case  a  new  edition  is  called 
for,  it  is  likely  that  a  number  of  additional  cuts  will  be  added  to  it. 

We  would  call  attention  to  the  report  of  a  series  of  experiments  which  have 
been  made  on  the  farms  connected  with  the  Agricultural  College  of  Pennsyl- 
vania. 

There  are  very  many  questions  connected  with  the  cultivation  of  the  potato 
which  can  be  answered  satisfactorily  only  by  careful  and  repeated  experiments. 


Excelsior. 

Seedling  of  Early  Goodrich,  now  six  years  old,  and  is  claimed  to  combine 
more  good  qualities  than  any  other  potato.  D.  S.  Heffron,  of  Utica.  origi- 
nated it.  Is  said  to  be  productive,  early,  and  of  good  keeping  qualities. 

MASSASOIT. — A  new  variety  from  Western  Massachusetts,  resembling  the  Han- 
son in  appearance,  but  earlier  and  of  much  better  quality  ;  flesh  white,  cooks  dry 
and  mealy,  and  altogether  a  superior  variety  ;  strongly  recommended  for  a  general 
crop.  (See  next  page.) 

3* 


BELLEFONTE,  February  12,  1870. 
REV.  W.  T.  WYLIE  : 

DEAR  SIR  :   I  inclose  an  extract  from  the  report,  suitable,  I  think,  for  the  pamphlet. 

H.  N.   MCALLISTER. 

AGRICULTURAL    COLLEGE     OF     PENNSYLVANIA. 

From  an  interesting  and  instructive  report  of  the  Professor  of  Agricu  ture  to  the  Board 
of  Trustees  of  the  Agricultural  College  of  Pennsylvania,  for  1869,  in  relation  to  the  results 
of  experiments  made  upon  the  three  several  experimental  farms  connected  with  that  institu- 
tion, we  make  the  following  extracts  touching  the  Potato,  verifying  and  illustrating  some  of 
the  principles  set  forth  in  the  above  essay : 

1st.— Varieties. 

Of  upward  of  thirty  different  varieties  experimented  upon,  the  Early  Goodrich,  Ear'y 
Rose,  and  Harrison  are  among  the  best  and  most  prolific. 

LIKE    WEIGHTS     OF    SEED     UPON    EQUAL    AREAS     OF     GKOUNI). 
2d. — Different  Modes  of  Preparing  the  Seed. 

CENTRAL  FARM. — One  fourth  of  Plot  No^  n — Early  Goodrich — cut  tubers,  yields  500 
pounds,  equal  to  286  bushels  per  acre;  large  and  whole  tubers,  yields  410  pounds,  equal  to  234 
bushels  per  acre;  medium-sized  tubers,  yields  419  pounds,  equal  to  239  bushels  per  acre;  and 
small  tttbers,  yields  486  pounds,  equal  to  278  bushels  per  acre. 

3d.— Combined  Diversity  between  Soil  and  Sub-soil  and  Common  Plowing. 

CENTRAL  FARM. — The  4  plots,  Nos.  u,  16,  116,  and  416 — soil  and  sub-soil  plowing — yields 
6200  pounds,  equal  to  221  bushels  per  acre;  the  2  plots,  Nos.  216  and  316 — common  plow- 
ing— yields  1845  pounds,  equal  to  but  131  bushels  per  acre. 

4th. — Diversity  between  Letting  all  Sprouts  Grow  and  Thinning  to  Three  in  each  Hill. 

EASTERN  FARM.- — Plot  No.  208  :  Monitors;  large  and  whole  tubers,  2i-|-  pounds;  not 
thinned ;  Moro  Philips's  superphosphate;  yield  1174  pounds,  equal  to  168  bushels  per  acre. 

Plot  No.  209  :  Monitors  ;  large  and  whole  tubers,  23  pounds  ;  thinned ;  Moro  Philips 's 
superphosphate ;  yield  1042  pounds,  equal  to  149  bushels  per  acre. 

Plot  No.  210:  Monitors;  large  and  whole  tubers,  15  pounds;  not  thinned ;  stable 
manure  ;  yield  860  pounds,  equal  to  124  bushels  per  acre. 

Plot  No.  211  :  Monitors;  large  and  whole  tubers,  14!  pounds  ;  thinned ;  stable  manure; 
yield  839  pounds,  equal  to  119  bushels  per  acre. 

5th.— Diversity  front  Time  of  Cutting  the  Seed-Potatoes. 

Plot  No.  222:  Monitors;  cut  tivo  weeks  before  planting ;  yield  580  pounds,  equal  to  83 
bushels  per  acre. 

Plot  223  :  Monitors;  cut  at  time  of  planting ;  yield  819  pounds,  equal  to  117  bushels  per 
acre. 

Plot  220:  Early  Shaw;  cut  two  weeks  before  planting ;  yield  764  pounds,  equal  to  100 
bushels  per  acre. 

Plot  221 :  Early  Shaw;  cut  at  time  of  planting  ;  yield  907  pounds,  equal  to  129  bushels 
per  acre. 


Massasoit. 
32 


JZresee's  Peerless,  or  JVb.  6. 

THE  latest  and  best  of  all  Mr.  Bresee's  seedlings  for  the  main  crop.  This 
is  also  a  seedling  of  the  Garnet  Chili,  and  originated  from  the  same  seed-ball 
as  the  Early  Rose  ;  skin  dull  white,  occasionally  russeted  ;  eyes  shallow,  oblong ; 
flesh  white,  mealy ;  grows  to  a  large  size,  often  weighing  from  one  and  a  half 
to  two  pounds,  and  enormously  productive.  At  a  trial  before  a  committee  of 
the  Massachusetts  Horticultural  Society,  in  September  last,  this  variety  obtained 
more  votes  as  to  quality  than  any  other  of  Bresee's  seedlings. 


TABLE    OF    EXPERIMENTS. 

JRY      IT     AND      DEPORT      JlESULTS. 


Ibs. 


Two  pounds  large-sized  potatoes,  planted  whole oo 

"  "  "  "  cut  into  quarters oo 

"  "  "  "  cut  to  single  eyes oo 

"  "  "  "  cut  to  single  eyes  and  planted  four  in  a  hill  .  . .  oo 

"  "  "  "  planted  in  drills,  fifteen  inches  between  the  sets,  oo 

Two  pounds  small  potatoes,  planted  whole oo 

"  "  "  cut  in  two  pieces oo 

Two  pounds  cut  to  single  eye,  and  worked  in  ridges oo 

"  "  "  the  surface  kept  flat oo 

To  these  add  such  other  experiments  as  may  be  interesting  to  you.  Weigh  the 

product  of  each  carefully,  and  report  weight,  average,  size  of  each  lot,  and  quality. 

33 


IZrezee's   King    of  the    lEarlies. 

Raised,  in  1862,  by  Albert  Brezee,  of  Hubbardtown,  Vt.,  from  a  ball  of  the  Gar- 
net Chili.  Vines  of  medium  height,  or  a  little  less,  and  bearing  no  balls;  leaves 
large  ;  tubers  large  and  handsome,  roundish  and  slightly  flattened  ;  eyes  small,  and 
somewhat  pinkish ;  skin  flesh-colored,  or  dull,  pinkish  white  ;  flesh  white,  cooks 
well,  and  is  of  the  best  quality  for  the  table.  Has  proven  thus  far  very  hardy.  The 
variety  will  not  be  sent  out  until  the  spring  of  1870. 


THE    EARLY    MOHAWK    POTATO. 

Originated  in  Michigan,  in  1866,  from  a  cross  of  the  Peachblow  and  Brick  Eye.  It  is  of  oblong,  roundish 
•shape,  flattened  at  the  ends.  Skin  light  pink,  with  pink  blush  near  the  eye.  Eyes  slightly  sunken,  flesh  whitef 
cooks  dry  and  mealy,  and  of  superior  flavor.  Ripens  from  six  to  ten  days  earlier  than  the  Rose,  of  uniform  large 
size,  and  but  few  small  ones,  and  perfectly  free  from  Core  or  Hollow  Heart,  and  a  superior  Winter  and  Spring 
variety. 


Itrezee's  Prolific. 

This  variety  originated  with  Albert  Brezee,  Esq.,  of  Hubbardtown,  Vt.,  in  1861. 
Mr.  Brezee  was  the  originator  of  the  Early  Rose,  the  seed  producing  both  that  and 
Brezee's  Prolific,  being  from  the  same  seed-ball,  and  both  are  seedlings  of  the  Gar- 
net Chili. 

The  vines  of  Brezee's  Prolific  are  of  medium  height,  quite  bushy,  and  somewhat 
spreading,  and  with  very  large  leaves  ;  as  yet  they  have  produced  no  seed-balls. 
Tubers  large,  regular  in  shape,  and  very  smooth,  slightly  oblong,  and  very  much 
flattened ;  skin  dull  white,  inclined  to  be  russeted ;  eyes  but  little  depressed  and 
slightly  pinkish ;  flesh  white,  rarely  if  ever  hollow  ;  cooks  quickly,  and  is  very  mealy 
and  of  excellent  quality.  Yield  very  large,  maturing  three  weeks  later  than  the  Early 
Rose. 


Worth  Obsewing. — An  experienced  cultivator  says,  "  My  experience 
leads  me  to  lay  down  the  following  as  safe  rules  : 

"  I.  As  early  as  possible,  lay  your  plans  for  the  next  season's  planting,  and  manure 
and  work  your  ground  accordingly,  in  advance. 

"II.  Secure  the  best  seed,  even  if  it  cost  you  two  or  five  times  as  much  as  a  com- 
mon and  less  valuable  sort. 

"III.  Always  get  a  new,  improved  variety,  as  soon  as  it  has  been  tested  and  proved. 
Remember  the  profit  is  mainly  made  by  the  early  cultivators.  When  it  gets  so  com- 
mon that_y0tt  can  buy  cheap,  you  will  have  to  sell  cheap,  too. 

"  IV.  Buy  only  from  reliable  dealers,  and  be  sure  you  get  i\\Q  genuine  article. 

"  V.  BUY,  or  at  least  ORDER,  if  you  possibly  can,  in  the  fall  or  winter  ;  you  thus 
save  the  spring  rise  of  prices. 

"  VI.  Liberal  outlay  for  seed,  manure,  tools,  and  work  gives  ten-fold  the  largest  re- 
turn in  money,  as  well  as  satisfaction." 


THE    GLEASON. 

Also  a  seedling  of  1860,  of  the  Pink  Eye  Rusty  Coat,  No.  15,  which  it  closely 
resembles.  When  two  years  old,  Mr.  Goodrich  described  it  thus  :  "  Longish,  rusty, 
coppery  ;  leaves  and  vine's  dark  green  ;  flowers  white  ;  a  very  hopeful  sort."  Sep- 
tember 29th,  1863,  at  digging  time,  he  added:  "Very  nice;  many  in  the  hill; 
no  disease."  The  two  seasons,  1865  and  1866,  under  Dr.  Gray's  cultivation,  this 
variety  yielded  at  the  rate  of  four  hundred  bushels  to  the  acre,  being  more  produc- 
tive than  the  parent.  This  variety  gives  the  best  satisfaction.  The  tubrse  are  not 
overgrown,  but  numerous  ;  have  fine-grained,  solid  flesh,  that  cooks  white.  For 
winter  use  this  kind  is  excellent.  It  is  a  good  keeper,  and  has  a  fine,  rich  flavor, 
especially  when  baked. 


Willard. 

J.  J.  H.  Gregory  says  of  this  potato  :  "  The  Willard  is  a  seedling  from  the  Early 
Goodrich.  It  proves  to  be  a  half  early  variety,  enormously  productive,  and  is  a 
potato  of  good  promise.  It  is  of  a  rich  rose  color,  spotted  and  splashed  with  white. 
The  flesh  is  white  " 

36 


THE     EARLY     ROSE. 


"  It  is  a  seedling  of  the  Gar- 
net Chili,  that  was  originated  in 
1 86 1,  by  Albert  Brezee,  Esq.,  an 
intelligent  farmer  of  Hortonville, 
Vt.  I  have  experimented  with  it 
for  three  years,  and  have  been  so 
well  pleased  with  it  that  I  have 
purchased  all  Mr.  Brezee  could 
spare  for  the  last  two  years,  and 
have  engaged  the  whole  of  his 
small  crop  for  another  year. 

"  It  has  a  stout,  erect  stalk, 
of  medium  height ;  large  leaves  ; 
flowers  freely ;  bears  no  fruit. 
The  tuber  is  quite  smooth,  nearly 
cylindrical,  varying  to  flattish  at 
the  centre,  tapering  gradually  to- 
ward each  end.  Eyes  shallow, 
but  sharp  and  strongly  marked. 
Skin  thin,  tough,  of  a  dull  bluish 
color.  Flesh  white,  solid,  and  brit- 
tle :  rarely  hollow  ;  boils  through 
quickly ;  is  very  mealy,  and  of 
the  best  table  quality.  It  is  as 
healthy  and  productive  as  the 
Early  Goodrich,  matures  about 
ten  days  earlier,  and  is  its  supe- 
rior for  the  table.  The  cut  is  a 
good  outline  of  this  beautiful 
and  excellent  sort. 

"  I  consider  it  the  most  prom- 
ising very  early  potato  with  which 
I  am  acquainted,  and  I  have  tried 
nearly  all  the  early  sorts  of  the 
country.' 


ffow  to  ^Double  Tour  Crop,  when  you  have  JYew  and  'RareJCinds. — 

In  an  ordinary  hot-bed  or  cold  frame,  put  some  six  inches  of  good,  loose,  rich  soil  ; 
split  your  potato,  and  lay  it  cut  side  down  about  three  inches  under  the  surface. 
When  the  sprouts  are  four  or  five  inches  high,  lift  the  potato,  slip  off  the  sprouts,  and 
plant  them. 

You  can  then  cut  the  tuber  into  single  eyes,  and  plant  as  usual.  The  crop  from 
the  sprouts  will  ripen  two  weeks  before  the  others.  I  made  $40  this  year  by  trying 
this  with  a  handful  of  potatoes.  Every  reader  is  welcome  to  it,  and  may  make  as 
much  or  more  than  I  did,  if  he  secures  a  few  pounds  of  the  newer  and  costly  but 
valuable  kinds.  W. 


By  carefully  observing  the  experiments  of  others9  the  judicious 
farmer  ^()ill  improve  his  own  method  and  add  largely  to  the  income 
secured  from  his  fields. 

37 


Early  Goodrich. 

A  seedling  of  the  Cusco  of  1860.  In  1862,  Mr.  Goodrich  described  it- 
"  Round  to  longish  ;  sometimes  a  crease  at  the  insertion  of  the  root ;  white  ;  flowers* 
bright  lilac  ;  (produces)  many  balls  ;  yield  large.  Table  quality  is  already  very 
good.  This  sort  is  No.  I  everyway." 
He  said  to  me  in  the  spring  of  1864 : 
'*  This  early  sort  gives  me  more  satis- 
faction than  any  other  I  have  ever 
grown."  This  variety  ripens  as  early 
as  the  Ashleaf  Kidney ;  on  rich  soil 
yields  from  250  to  350  bushels  per 
acre  ;  has  never  shown  any  disease  ; 
is  white-fleshed,  and  of  superior  qua- 
lity. 

The  above  description  by  D.  S. 
Heffron  is  fully  sustained  by  my  ex- 
perience. 

I  noticed  at  dinner  to-day,  (Nov. 
1 7th,)  every  potato  in  a  large  dishful 
had  cracked  its  skin,^and  from  most 
of  them  the  skin  had  peeled-  itself 
half  off.  W. 


<Rer.  W.  I?.  3)ixon,  of  Pine 
Grove,  gives  the  results  of  his  expe- 
rience in  the  following  note  : 

"  PINE  GROVE,  MERCER  Co.,  PA.,  ) 
September  20,  1868.      j 

"  A  year  ago  last  spring,  a  friend 
gave  me  three  early  Goodrich  pota- 
toes, which  I  planted  four  eyes  in  a 
hill,  and  last  fall  I  raised  over  one 
bushel.  I  had  the  Buckeye  planted 
in  the  same  lot.  The  Goodrich  pro- 
duced about  four  times  as  much  to 
the  hill  as  the  Buckeye." 


Our  country  may  well  honor  the  memory  of  Rev.  C.  E.  Goodrich,  who,  by  perse- 
vering experiments  and  patient  toil,  has  produced  such  wonderful  results.  His  suc- 
cess should  stimulate  every  farmer  to  make  a  similar  line  of  experiments. 

Potato  Crop  of  New-York  State.— The  total  potato  crop  of  the  State  of 
New- York,  this  year,  is  about  25,000,000  bushels.  The  six  great  potato  counties  are 
Washington,  Rensselaer,  Saratoga,  Monroe,  St.  Lawrence,  and  Genesee.  Only  one 
other  county  (Oneida)  produces  300,000  bushels  ;  three  others,  600,000  ;  one, 
500,000;  six,  400,000.  New- York  county  returns  a  crop  of  1700  bushels.  The  en- 
tire crop  of  the  State,  25,000,000  bushels,  is  raised  on  254,403  acres  of  land.  The 
three  counties  in  the  State,  which  produce  the  most  potatoes,  join  each  other,  viz., 
Washington,  Rensselaer,  and  Saratoga — their  aggregate  production  reaching  within 
a  fraction  of  2,500,000  bushels,  or  more  than  one  eighth  of  the  total  product  of  the 

whole  State.— TV.  Y.  Observer. 

38 


HARISON. 


[R.  HEFFRON  gives  the  following  account  of  this  variety  :  "  It  is  a  brother 
of  the  Early  Goodrich — a  seedling  of  the  Cusco  of  1860.     When  two  years 
<old,  Mr.  Goodrich  described  it  thus  :   '"White,  large,  not  so  deep  eyes  as  the  parent, 

nice.'  "  In  1863,  Mr.  Good- 
rich had  eleven  and  a  half 
bushels  ;  and  though  it  was 
a  bad  year  for  disease,  and 
this  a  young  and  tender  seed- 
ling, when  he  overhauled  his 
seedlings,  January  29th, 
1864,  he  made  this  entry 
in  his  book  :  "  All  perfect, 
fine." 

It  has  a  smooth  white 
skin,  white  flesh,  and  is  the 
most  solid  of  large  potatoes, 
having  no  hollow  at  the  cen- 
tre. It  is  enormously  pro- 
ductive, yielding  as  well  as 
the  parent  Cusco,  and  ex- 
ceeds all  others  ;  its  form  is 
good,  table  quality  excellent ; 
keeps  well ;  ripens  ten  days 
earlier  than  the  Garnet  Chili, 
and  thus  far  is"  as  hardy  as 
the  Garnet  Chili. 

Among  winter  sorts  this 
potato  must  soon  hold  as 
high  a  place  as  is  conceded 
to  the  Early  Goodrich  among 
the  early  sorts. 


To  JCeep  'Potatoes  during  Winter. — As  soon  as  dry  after  digging,  pick  up 
and  handle  carefully  ;  store  in  a  dry,  well-aired,  cool  cellar,  free  from  frost,  either  in 
bins  raised  a  little  from  the  bottom  of  the  cellar,  or  in  barrels  having  at  least  two 
holes  bored  through  the  staves  near  the  bottom,  and  lay  the  top  head  on,  over  a 
lath,  so  as  to  exclude  the  light  without  preventing  a  free  circulation  of  air.  Also 
sprinkle  among  the  potatoes  about  half  a  pint  of  recently  slacked  quick-lime  to  each 
barrel.  If  bins  are  used,  cover  them  over  sufficiently  to  exclude  the  most  of  the 
light.  Air  the  cellar  all  winter,  as  often  as  the  temperature  outside  will  admit  of  it 


CLIMAX. 


It  has  a  stout,  erect  stalk,  of  full  medium  height,  internodes  of  medium  length,, 
and  very  large  leaves  ;  the  tuber  is  above  medium  in  size,  quite  smooth,  in  form  of  a 
short  cylinder  swelled  out  at  the  centre,  occasionally  slightly  flattened,  and  terminat- 
ing rather  abruptly  ;  eyes  shallow,  sharp,  sometimes  swelled  out  or  projecting,  and 
always  strongly  denned  ;  skin  medium  thickness,  considerably  netted  or  russet, 
tough,  white  ;  flesh  entirely  white,  solid,  heavy,  brittle,  and  never  hollow,  and  it  boils, 
through  quickly,  with  no  hard  core  at  centre  or  stem,  is  mealy,  of  floury  whiteness,. 
and  of  superior  table  quality. 


Early    *Prince. 

THE  Early  'Prince  is  a  seedling  of  the  Early  York,  and  was  propagated  in  1864. 
It  has  proved  to  be  from  a  week  to  ten  days  earlier  than  the  Early  Rose,  as  far  as 
size  and  solidity  are  concerned,  and  from  two  to  three  weeks  earlier  in  quality. 

40 


H»  2.0-70-1 


LD21 


-100m-ll,'49(B7146sl6)476 


YD 


